This red pesto pasta uses a homemade sun-dried tomato pesto that comes together in the food processor with no cream while the pasta cooks. Rich, savory, and ready in 20 minutes with pantry ingredients you likely already have on hand!

Overhead shot of a pot with a wooden spoon and pasta tossed in red pesto topped with shredded parmesan, and basil leaves.

Easy Red Pesto Pasta with Sun-Dried Tomatoes

This is one of my go-to weeknight pastas because everything comes from the pantry. A jar of oil-packed sun-dried tomatoes, almonds, garlic, and parmesan go straight into the food processor while the pasta cooks, and by the time you drain the pasta the sauce is already done. Love that! I’ve tested this with store-bought red pesto too and it works fine, too, but the homemade version has a depth of flavor that a jar can’t quite match, especially because you’re using the oil from the tomatoes as part of the sauce.

The technique I use for this quick pasta that makes this taste like more than a 20-minute dinner is the starchy pasta water. Reserve half a cup before you drain the pasta, then toss it into the pot with the pesto and cooked pasta over low heat. The starch in the water emulsifies the sauce and coats the noodles evenly, giving you a texture that reads as creamy without any cream at all. Don’t skip this step and don’t add too much water at once, and add it a splash at a time until you get the consistency you want.

One thing I adjusted during testing: tossing with only half the pesto first gives you control over how saucy each bowl is, and serving the rest on top means every bite has a fresh hit of flavor rather than everything blending into one note. It’s a small thing but it makes the finished dish noticeably better!
And for another quick weeknight pasta that uses a similar pantry-staple approach, my tuna pesto pasta swaps in canned tuna and basil pesto for a high-protein version ready in the same amount of time. Or, for another quick pasta dish that uses sun-dried tomatoes, my Mediterranean pasta salad with sun-dried tomatoes works well as a side or a make-ahead lunch.

Welcome to My Kitchen, Let’s Make Sun-Dried Tomato Pasta!

Jump to Recipe Instructions
Overhead shot of containers holding the following ingredients: pasta, olive oil, sun dried tomatoes, parmesan cheese, garlic, red pepper flakes, slivered almonds, salt, and basil leaves.
Gather ingredients + cook the pasta.
An overhead shot of a food porcessor with olive oil, sun dried tomatoes, almonds, and garlic.
Add ingredients to a food processor and pulse.
An overhead shot of a food processor with a minced red paste. A hand is pouring olive oil into the paste.
Pulse while slowly drizzling in the oil.
An overhead shot of a food processor with a minced red paste with shredded parmesan on top.
Add the parmesan and pulse.
Overhead shot of a white pot with cooked pasta and scoop of pesto rosso on top.
Add half of the pesto to the pasta.
A close up shot of a bowl of pasta with a fork topped with shredded parmesan and basil leaves.
Serve with toppings if desired.

Testing Notes for Sun-Dried Tomato Pesto Pasta

  • Pasta: Any pasta will work in this recipe. Use gluten free pasta for a gluten free version.
  • Sun dried tomatoes: I prefer tomatoes packed in olive oil, however you can use dried sun dried tomatoes that have been rehydrated.
  • Almonds: You can use any nut you have on hand or prefer. Pine nuts, cashews, or walnuts work. Use sunflower or pumpkin seeds for a nut-free version.
  • Parmesan: Try to use freshly grated parmesan if you can. Use a dairy free parmesan for a dairy free version.
Overhead shot of a bowl of pasta with a fork topped with shredded parmesan and basil leaves.

Follow my step-by-step video:

Overhead shot of a pot with a wooden spoon and pasta tossed in red pesto topped with shredded parmesan, and basil leaves.
5 stars (1 rating)

Red Pesto Pasta (No Cream)

Developed and tested by A woman with long blonde hair, smiling, holds and pours a bottle of oil in a modern kitchen setting.Robyn Conley Downs
Servings: 6 servings
Prep: 5 minutes
Cook: 15 minutes
Total: 20 minutes
A red pesto pasta made with sun-dried tomatoes and no cream. Ready in 20 minutes using a pasta water trick for a silky, creamy sauce.
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Ingredients

  • 1 pound pasta of choice

Red Pesto Sauce

  • 1 cup (about 1 [8.5 oz] jar) sun dried tomatoes in olive oil
  • ½ cup sliced almonds
  • 2 garlic cloves
  • ¾  teaspoon kosher salt
  • ¼ cup extra virgin olive oil
  • ½ cup freshly grated parmesan cheese

Equipment

Instructions 

Make the Sun-Dried Tomato Pesto

  • While the pasta is cooking, add the sun dried tomatoes (along with the olive oil it’s packed with), almonds, garlic, and salt to a food processor. Pulse until a coarse paste forms.
  • Continue pulsing while slowly drizzling in the olive oil until well incorporated.
  • Add the parmesan cheese and pulse until just combined. Taste and adjust seasoning to taste.

Make the Pasta

  • Meanwhile, bring a large pot of salted water to a strong boil. Add the pasta and stir to avoid sticking.
  • Just before draining the pasta carefully remove ½ cup of the pasta water, and set aside. Drain the pasta (do not rinse) and add back to the pot it was cooked in.
  • Add half of the red pesto to the cooked pasta, along with the reserved pasta water.
  • Turn the pot to low and toss the pasta with the cooking water and pesto until it’s coated and slightly creamy.
  • Add additional red pesto until the pasta is coated with desired amount, then serve the remaining pesto on top of the tossed pasta or reserve for another use.
  • Serve the red pesto pasta with freshly grated parmesan cheese, red pepper flakes, and fresh basil, if desired.

Notes

  • Serving Suggestions: Freshly grated Parmesan cheese, red pepper flakes, fresh basil.
Course: dinner
Cuisine: Italian

Nutrition Information:

Serving: 1 (of 6), Calories: 523kcal, Carbohydrates: 68g, Protein: 17g, Fat: 22g, Saturated Fat: 4g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 13g, Cholesterol: 6mg, Sodium: 534mg, Potassium: 854mg, Fiber: 6g, Sugar: 2g, Vitamin A: 572IU, Vitamin C: 40mg, Calcium: 156mg, Iron: 2mg
Nutrition disclaimer
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