Penne with Sun-Dried Tomato Pesto Rosso

Why You’ll Love This Recipe

• Bold, savory flavors: sweet-tart sun-dried tomatoes, nutty almonds, garlic, and Parmesan.
• Weeknight fast: blender sauce comes together while the pasta boils.
• Silky, restaurant-style finish thanks to pasta water emulsification.
• Make-ahead friendly: pesto keeps beautifully, so dinner is even faster next time.

Grocery List

• Produce: Fresh basil, garlic, lemon (optional if using instead of vinegar)
• Dairy: Parmigiano Reggiano
• Pantry: Penne rigate, oil-packed sun-dried tomatoes, almonds, extra-virgin olive oil, red wine vinegar, red pepper flakes (optional), kosher salt, black pepper

Full Ingredients

Pasta

• 12 oz (340 g) penne rigate
• 2 tbsp kosher salt (for boiling water; not all is consumed)
• 1 cup (240 ml) reserved pasta cooking water

Pesto Rosso (Sun-Dried Tomato Pesto)

• 1 packed cup (170 g) oil-packed sun-dried tomatoes, drained well
• 1/3 cup (45 g) almonds (whole or sliced), toasted
• 2 large garlic cloves (about 8 g), roughly chopped
• 1/2 cup (45 g) finely grated Parmigiano Reggiano
• 2 tsp (10 ml) red wine vinegar or fresh lemon juice
• 1/4 tsp red pepper flakes (optional)
• 1/2 tsp kosher salt, plus more to taste
• 1/4 tsp freshly ground black pepper
• 1/3 cup (80 ml) extra-virgin olive oil

If using dry (not oil-packed) sun-dried tomatoes

• 3 oz (85 g) dry sun-dried tomatoes + 1 cup (240 ml) very hot water for a 10-minute soak, then drain

To Finish

• 1/2 cup (10 g) fresh basil leaves, torn
• Extra grated Parmesan, to serve
• Extra-virgin olive oil, for drizzling (optional)

Step-by-Step Instructions

Step 1: Bring water to a boil

Fill a large pot with 4 quarts (3.8 L) water and bring to a rolling boil. Add 2 tablespoons kosher salt. Keep the pot covered to speed things up while you prep the pesto.

Step 2: Toast the almonds

Place the almonds in a dry skillet over medium heat and toast, stirring frequently, until fragrant and lightly golden, 3–5 minutes. Transfer to a plate to cool slightly so they blend cleanly without turning pasty.

Step 3: Make the pesto rosso

In a food processor (or blender), combine the toasted almonds, sun-dried tomatoes, garlic, Parmesan, red wine vinegar (or lemon juice), red pepper flakes (if using), 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Pulse until the mixture is finely chopped. With the machine running, stream in the olive oil until the pesto is thick but spreadable, about 30–45 seconds. If it seems too thick, add 2–3 tablespoons of cool water to loosen. Taste and adjust salt, pepper, and acid.

Using dry, rehydrated tomatoes? Soak in very hot water for 10 minutes, drain well, and proceed as above.

Step 4: Cook the penne

Add the penne to the boiling water and cook until al dente, 10–11 minutes (check package). Just before draining, scoop out 1 cup (240 ml) pasta water. Drain the pasta.

Step 5: Emulsify pesto with pasta water

Return the empty pot to low heat. Add 1/2 cup (120 ml) of the reserved pasta water and all of the pesto. Stir until fluid and steamy, about 30 seconds. Add the hot drained pasta and toss vigorously, adding more pasta water 2 tablespoons at a time until every piece is glossy and the sauce clings to the ridges, 1–2 minutes.

Step 6: Finish with basil and Parmesan

Turn off the heat. Fold in the torn basil. Taste and adjust seasoning—add a pinch of salt, extra pepper, or a few drops of vinegar/lemon to brighten if needed.

Step 7: Serve and garnish

Plate the pasta in warm bowls. Top with more grated Parmesan, a drizzle of olive oil, and a few extra basil leaves. Serve immediately while hot and silky.

Pro Tips

• For the glossiest sauce, toss the pesto with pasta over low heat and add pasta water gradually to create a creamy emulsion.
• Oil-packed sun-dried tomatoes give the deepest flavor and fastest prep; if using dry tomatoes, soak until fully supple before blending.
• Toast the almonds—this simple step unlocks a richer, nuttier pesto.
• Pulse, then stream oil: pulsing first keeps the pesto textured; streaming oil last prevents it from getting greasy.
• Reserve extra pasta water; it’s your “secret sauce” for rescuing thickness or reheating leftovers.

Variations

• Roasted Pepper Rosso: Blend in 1/2 cup (120 g) roasted red peppers for a sweeter, smokier note.
• Nut Swap: Try walnuts, pistachios, or pine nuts in place of almonds for a different nutty backbone.
• Spicy Calabrian Kick: Add 1–2 tsp chopped Calabrian chiles instead of red pepper flakes for fruity heat.

Storage & Make-Ahead

The pesto rosso can be made up to 5 days ahead; cover with a thin film of olive oil and refrigerate in an airtight jar. For longer storage, spoon into an ice cube tray and freeze up to 2 months; thaw in the fridge. Leftover dressed pasta keeps 2–3 days in the refrigerator; reheat gently with a splash of water on the stovetop over low heat until loosened and glossy.

Nutrition (per serving)

Approximate values: 655 kcal; 28 g fat; 75 g carbohydrates; 19 g protein; 5 g fiber; 760 mg sodium. Values will vary with brands and salt level in pasta water.