Fettuccine with Sun-Dried Tomato Pesto: A Taste of Italian Sunshine

There are certain dishes that, with just one bite, transport you. For me, Fettuccine with Sun-Dried Tomato Pesto is one of those culinary conjurers. I can vividly recall a trip to a small Tuscan villa years ago, where an elderly nonna, with hands that told stories of generations of cooking, served a pasta dish bathed in a vibrant, intensely flavored sauce. It wasn’t just the sun-dried tomatoes, bursting with concentrated sweetness, or the whisper of garlic and basil in the pesto; it was the sheer joy and simplicity of it all, a testament to how a few exceptional ingredients, treated with respect, can create something truly magical. This recipe, born from that memory and refined in my own kitchen, captures that essence beautifully, offering a quick yet deeply satisfying Italian escape.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 10 minutes (for pasta) + 5 minutes (for sauce) = 15 minutes
• Total Time: 30 minutes
• Servings: 4
• Yield: 4 servings
• Dietary Type: Vegetarian (can be made vegan by omitting Parmesan)

Ingredients

This recipe relies on the quality of its components, so opt for the best you can find.

• Fettuccine Pasta: 3/4 lb (approximately 340g)
• Sun-Dried Tomatoes: 1 cup, drained and diced (choose tomatoes packed in oil for superior flavor and texture)
• Pesto Sauce: 3 tablespoons (store-bought or homemade)
• Salt: For boiling the pasta and to taste
• Freshly Grated Parmesan Cheese: For serving (optional, but highly recommended for the classic flavor profile)

Equipment Needed

• A large pot for boiling pasta
• A colander or spider strainer for draining pasta
• A medium saucepan for warming the sauce
• A mixing spoon or tongs for tossing the pasta

Instructions

This dish comes together with remarkable speed, making it a perfect weeknight dinner or a sophisticated yet simple option for entertaining. The key is to have your ingredients prepped and ready before you begin cooking the pasta, as everything moves quickly from pot to plate.

1. Prepare the Sun-Dried Tomato and Pesto Mixture: In a small bowl, combine the drained sun-dried tomatoes (ensure they are diced into bite-sized pieces) and the pesto sauce. Mix them together thoroughly until the tomatoes are evenly coated with the vibrant green pesto. Set this mixture aside.
2. Cook the Fettuccine: Fill a large pot with plenty of water. Add a generous amount of salt to the water – it should taste like the sea. Bring the water to a rolling boil over high heat. Add the 3/4 lb of fettuccine pasta to the boiling water and cook according to package directions until al dente. This means the pasta should be tender but still have a slight bite to it, offering a pleasing chew.
3. Reserve Pasta Water: Before draining the pasta, carefully reserve about 1/2 cup of the starchy pasta cooking water. This liquid gold is crucial for emulsifying the sauce and ensuring it clings beautifully to the fettuccine.
4. Drain the Pasta: Once the fettuccine is cooked to your liking, drain it thoroughly using a colander or a spider strainer to remove all excess water.
5. Heat the Sauce: While the pasta is still warm, place the medium saucepan over medium heat. Add the prepared sun-dried tomato and pesto mixture to the saucepan. Pour in the reserved 1/2 cup of pasta cooking water. Stir and heat gently for about 2 to 3 minutes, allowing the flavors to meld and the sauce to warm through. The water will help to loosen the pesto and create a more cohesive sauce.
6. Combine and Toss: Add the drained fettuccine pasta directly into the saucepan with the warming sauce. Using your mixing spoon or tongs, toss the pasta gently over medium heat. Continue to toss for another 2 to 3 minutes, ensuring that every strand of fettuccine is beautifully coated with the rich, sun-dried tomato pesto. The residual heat from the pasta and the saucepan will further meld the ingredients.
7. Season to Taste: Taste the pasta and salt as needed. The saltiness of the pesto and any added Parmesan can vary, so tasting at this stage is essential for perfect seasoning.
8. Serve: Divide the fettuccine among serving plates. Serve immediately with a generous sprinkle of freshly grated Parmesan cheese, if desired.

Expert Tips & Tricks

• Quality is Key: Since this dish is simple, the quality of your ingredients truly shines. Use good quality sun-dried tomatoes packed in oil, as they offer a more intense flavor and desirable texture compared to dry-packed ones.
• Don’t Skimp on Pasta Water: That reserved pasta water is your best friend for creating a silky, emulsified sauce that coats the pasta rather than pooling at the bottom of the bowl. If the sauce seems a little too thick when you add the pasta, don’t hesitate to add another tablespoon or two of the reserved water.
• Pesto Variations: While classic basil pesto is traditional, feel free to experiment! A sun-dried tomato pesto can be made from scratch by blending sun-dried tomatoes, garlic, pine nuts, Parmesan cheese, and olive oil. You could also use a different herb base like arugula pesto for a peppery kick.
• Al Dente Perfection: For the best texture, err on the side of slightly undercooking your pasta. It will continue to cook slightly when tossed with the warm sauce. Overcooked pasta can become mushy and less enjoyable.

Serving & Storage Suggestions

This dish is best enjoyed fresh, as the pasta is at its peak texture and the sauce is most vibrant.

• Serving: Serve hot, garnished with a liberal dusting of freshly grated Parmesan cheese. A few fresh basil leaves torn over the top can add a burst of freshness and visual appeal. A simple side salad with a light vinaigrette or some crusty bread for soaking up any lingering sauce would be perfect accompaniments.
• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheating: To reheat, gently warm the pasta in a saucepan over low heat, adding a splash of water or olive oil to loosen the sauce and prevent sticking. Alternatively, you can microwave it, but be sure to stir it halfway through to ensure even heating and to prevent the sauce from drying out.

Nutritional Information

Here’s an approximate nutritional breakdown per serving, assuming 4 servings and the inclusion of Parmesan cheese. Please note that these are estimates and can vary based on specific brands and ingredient choices.

Nutrient	Amount per Serving	% Daily Value
Calories	550 kcal	28%
Total Fat	20g	26%
Saturated Fat	5g	25%
Cholesterol	60mg	20%
Sodium	400mg	17%
Total Carbohydrate	70g	25%
Dietary Fiber	3g	11%
Sugars	5g	6%
Protein	18g	36%

(Note: % Daily Value is based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.)

Variations & Substitutions

• Add Protein: For a more complete meal, consider adding grilled chicken, shrimp, or cannellini beans. Toss them in with the pasta during the final stage of saucing.
• Spice it Up: If you enjoy a touch of heat, add a pinch of red pepper flakes to the sauce when you add the sun-dried tomatoes and pesto.
• Creamier Sauce: For a richer, creamier sauce, stir in a tablespoon or two of heavy cream or mascarpone cheese when you add the pasta.
• Gluten-Free Option: Use your favorite gluten-free fettuccine or other gluten-free pasta shape. Ensure the pesto you use is also gluten-free.

FAQs

Q: Can I use dry-packed sun-dried tomatoes instead of oil-packed?
A: Yes, but you’ll need to rehydrate them first by soaking them in hot water for about 10-15 minutes until softened, then drain them well before dicing and using. Oil-packed tomatoes are generally preferred for their softer texture and richer flavor.

Q: My pesto seems a bit too thick, what should I do?
A: This is exactly why we reserve pasta water! Add a little more of the starchy cooking water, a tablespoon at a time, to the sauce and pasta as you toss, until it reaches your desired consistency.

Q: How can I make this dish vegan?
A: Simply omit the freshly grated Parmesan cheese for serving. Ensure your store-bought pesto does not contain cheese, or make your own vegan version.

Q: Can I make the sauce ahead of time?
A: You can prepare the sun-dried tomato and pesto mixture ahead of time and store it in the refrigerator for up to 2 days. However, it’s best to combine it with the pasta and pasta water just before serving for optimal texture and flavor.

Q: What kind of pesto is best for this recipe?
A: A classic basil pesto is wonderful, but don’t hesitate to try other variations like arugula pesto or even a parsley-based pesto to change up the flavor profile.

This Fettuccine with Sun-Dried Tomato Pesto is more than just a meal; it’s an invitation to savor the simple pleasures of Italian cooking. It’s a dish that proves you don’t need a long list of ingredients or hours in the kitchen to create something truly memorable. I hope this recipe brings a little bit of that Tuscan sunshine and nonna’s warmth into your own home. Buon appetito!