Sun-Dried Tomato Pesto Orecchiette
Sun-Dried Tomato Pesto Orecchiette
This vibrant Sun-Dried Tomato Pesto Orecchiette offers a delightful twist on traditional pesto pasta, transforming a classic into a quick, elegant meal. The sun-dried tomatoes impart a sweet, intense flavor that perfectly complements the nutty basil pesto, while the orecchiette pasta's 'little ear' shape is ideal for catching every bit of the rich sauce. This dish is perfect for a weeknight but also impressive enough for entertaining, bringing a burst of Mediterranean warmth to your table. The combination of chewy pasta, creamy pesto, and tender sun-dried tomatoes creates a fantastic textural experience, making it a satisfying and refreshingly flavorful addition to any pasta lover's repertoire.
- Preparation time
- 15 min
- Cooking time
- 20 min
- Total time
- 35 min
- Servings
- 4
Instructions
Pesto Preparation
- 1Toast the pine nuts in a dry skillet over medium-low heat for 3-5 minutes, until fragrant and lightly golden. Set aside.
- 2In a food processor, combine the drained sun-dried tomatoes, fresh basil leaves, grated parmesan cheese, minced garlic, toasted pine nuts, and red pepper flakes (if using).
- 3Pulse until roughly chopped, then slowly drizzle in the extra virgin olive oil and the reserved sun-dried tomato oil while continuing to blend until a thick, somewhat chunky pesto forms. Season with salt and black pepper to taste. Set aside.
Cooking the Pasta
- 1Bring a large pot of heavily salted water to a rolling boil over high heat.
- 2Add the orecchiette pasta and cook according to package directions until al dente. Before draining, reserve 1/2 cup of the pasta cooking water.
- 3Drain the pasta thoroughly.
Assembling the Dish
- 1Return the drained orecchiette to the empty pot or a large mixing bowl.
- 2Add the sun-dried tomato pesto to the pasta and toss well until the pasta is evenly coated.
- 3If the sauce is too thick, add the reserved pasta cooking water, one tablespoon at a time, until the desired consistency is reached.
- 4Taste and adjust seasonings as needed, adding more salt, pepper, or cheese if desired.
- 5Serve immediately, garnished with extra grated or shaved parmesan cheese and a few fresh basil leaves or toasted pine nuts.
Nutrition Information
- Calories
- 551 kcal
- Protein
- 15 g
- Fat
- 26 g
- Carbs
- 65 g
| Nutrient | Per serving |
|---|---|
| Calories | 551 kcal |
| Protein | 15 g |
| Fat | 26 g |
| Carbs | 65 g |
Tips
- For a deeper flavor, lightly toast the pine nuts in a dry pan before adding them to the pesto. This enhances their natural nuttiness and aroma.
- A sprinkle of red pepper flakes adds a subtle warmth that complements the sun-dried tomatoes. Add more for a spicier kick, or omit for a milder dish.