Sun Dried Tomato Pesto Pasta
Usually, when I hear the word pesto I instantly think of a vibrant green sauce that pops off the plate. Pesto always provides a fresh and fragrant aroma to a dish. It’s one of my favorite go-to summer dressings. I love to pour, dip, or spread it on dishes to instantly enhance flavor.
Since hotter months are quickly approaching, I decided to incorporate a summer staple, tomato. But, to boost the sweet-tartness in the pesto I decided to use sun-dried tomatoes. The good news about sun-dried tomatoes is that they still keep the same amount of antioxidants and Vitamin C as a standard red plum tomato.
This dish may look like it could be a bit on the heavier side, due to its robust hue. But it is actually quite light in comparison. Other pesto recipes usually use a ton of oil. If I could make one suggestion, it would be to make sure if you have any leftover sauce to keep it for other meals. It’s ideal for dipping crusty bread, easy pizza nights, or using it as a spread on a hearty veggie sandwich.
Sun dried Tomato Pesto Pasta
1 ( 8.5 oz. ) jar sun dried tomatoes packed in oil, drained reserving 1 Tbsp of oil
3 tbsp water
1 tbsp nutritional yeast
3 cloves garlic
¾ cup fresh basil
2 cups crushed tomato, no salt added
½ tsp dried oregano
1 tsp date sugar, or sugar of your choosing
1 tbsp pine nuts
12 ounces of penne pasta
- Cook pasta in a large pot of boiling water until tender, stirring occasionally, around 8 minutes. Drain pasta and set aside.
- Meanwhile, blend together sundried tomatoes, oil, water, nutritional yeast, garlic, basil, crushed tomatoes, oregano, sugar, and pine nuts until blended into a smooth sauce.
- Add sauce to a medium saucepan and warm over medium heat, stirring occasionally. Once sauce is warm remove from heat. Starting with one cup of sauce pour over the pasta. Mix until well combined. Keep adding sauce until desired amount is reached.
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