Bucatini with Sun-Dried Tomato Pesto is a vibrant pasta dish featuring chewy bucatini noodles tossed in a rich and tangy homemade pesto sauce. Packed with Mediterranean-inspired flavors, this quick and satisfying recipe is perfect for weeknight dinners or casual entertaining.
Total Time:30 minutes
Yield:4 servings
Ingredients
12 oz bucatini pasta
1 cup sun-dried tomatoes, oil-packed and drained
1 cup fresh basil leaves
1/2 cup parmesan cheese, grated
3 cloves garlic
1/4 cup pine nuts or walnuts
1/3 cup olive oil
1 tbsp lemon juice
1 tsp salt
1/2 tsp black pepper
1/4 tsp red pepper flakes
Fresh parsley or basil for garnish
Instructions
Bring a large pot of salted water to a boil and cook the bucatini according to package instructions until al dente. Reserve 1/2 cup pasta water before draining.
While the pasta cooks, prepare the pesto by adding sun-dried tomatoes, basil, parmesan cheese, garlic, nuts, lemon juice, and olive oil to a food processor.
Blend until smooth, scraping down the sides as needed. Season with salt, black pepper, and red pepper flakes.
Transfer the pesto to a large skillet over low heat.
Add the cooked bucatini and toss until evenly coated. Add reserved pasta water a little at a time if needed to loosen the sauce.
Cook for 1 additional minute until warmed through.
Garnish with fresh parsley or basil and extra parmesan before serving.
Notes
Add grilled chicken, shrimp, or roasted vegetables for extra flavor and texture.
Almonds or cashews can be substituted for pine nuts or walnuts.
For a creamier sauce, stir in a splash of heavy cream before serving.
The pesto can be made ahead and refrigerated for up to 5 days.
Store leftover pasta in an airtight container in the refrigerator for up to 3 days.
Serve warm, at room temperature, or chilled as a pasta salad.
