20-Minute Red Pesto Pasta
Red pesto pasta is the kind of dinner you can throw together on a busy weeknight and still feel like you made something special.
The sun-dried tomato pesto coats each piece of pasta in a rich, tangy sauce, while cherry tomatoes burst in the pan to add a little sweetness. It uses mostly pantry ingredients and is ready in about 20 minutes.
Why This Red Pesto Pasta Works
Sun-dried tomato pesto does all the heavy lifting, so you barely have to think about seasoning. It is deeply savory with a tangy kick and a nutty richness from pine nuts.
I keep a jar in the fridge for nights like these. The whole dish comes together while the water boils, and leftovers taste just as good cold the next day.
Ingredients
- 1 lb short pasta (penne, fusilli, or farfalle): any shape with ridges will grab the sauce well
- 2/3 cup jarred red pesto (sun-dried tomato pesto): use a good quality one you enjoy straight from the jar
- 1 pint cherry tomatoes, halved: they burst and add fresh sweetness
- 2 cloves garlic, minced: fresh garlic gives a punchy kick
- 2 tbsp extra virgin olive oil: for the pan
- Salt and black pepper: season as you go
- Fresh basil leaves, torn: a bright finish right before serving
- Freshly grated Parmesan cheese: for serving, a generous handful
Variations / Substitutions
- Add protein: stir in shredded rotisserie chicken or sauteed shrimp at the end
- Herb swap: if you do not have basil, flat leaf parsley or even arugula works for a peppery note
- Vegetable boost: toss in a handful of baby spinach with the pasta and let it wilt in the residual heat
- Nut-free: check the label on your jarred pesto, many are made with pine nuts, but some brands offer nut-free versions
If you love pesto, try my classic Basil Pesto Pasta.
How to Make Red Pesto Pasta
Step 1: Boil the Pasta
Bring a large pot of generously salted water to a boil and cook the pasta according to the package directions until al dente. The water should taste like the sea so the pasta seasons from the inside. Before draining, scoop out about 1/2 cup of the starchy pasta water and set it aside. Drain the pasta but do not rinse it.
Step 2: Sauté the Tomatoes
While the pasta cooks, heat the 2 tbsp olive oil in a large skillet over medium high heat. Add the minced garlic and cook for about 30 seconds, just until it smells fragrant and before it takes on any color. Toss in the halved cherry tomatoes, season with a pinch of salt and a few cracks of black pepper, and cook for about 5 minutes. The tomatoes will soften, release some juices, and start to burst. Stir the 2/3 cup red pesto into the pan and let it warm through for about 1 minute.
Step 3: Toss and Serve
Add the drained pasta to the skillet along with a splash of the reserved pasta water, about 2 tbsp to start. Use tongs to toss everything together, letting the starchy water emulsify the sauce until it clings to each piece of pasta. Add more water a little at a time if the sauce feels too thick. Turn off the heat, scatter over plenty of torn basil, and toss once more. Spoon into bowls, top with a generous amount of freshly grated Parmesan, and serve right away while the sauce is glossy and warm.
A Few Tips Before You Start
- For the creamiest sauce, add the reserved pasta water gradually while tossing over low heat rather than dumping it all in at once.
- Leftover red pesto from an opened jar can be frozen in an ice cube tray. Pop out a cube whenever you need a quick pasta sauce.
- If your pesto tastes a little flat, a tiny squeeze of lemon juice right at the end can brighten it without adding more salt.
Keeping Leftover Red Pesto Pasta Fresh
- Refrigerate: store leftovers in an airtight container in the fridge for up to 3 days.
- Reheating: warm gently in a pan over low heat with a splash of water or extra pesto to loosen the sauce. The microwave works too, just cover the bowl and stir halfway through.
What to Serve With Red Pesto Pasta
A simple green salad with lemon vinaigrette cuts through the richness of the pesto, and some crusty garlic bread is perfect for mopping up any leftover sauce. If you want a vegetable on the side, roasted broccoli or asparagus with a little salt and olive oil works well.
Frequently Asked Questions
Can I use homemade red pesto?
Yes, just substitute the same amount of your favorite homemade version. The jarred shortcut is there for speed, but a fresh batch is wonderful if you have the time.
Can I use a different pasta shape?
Absolutely. Any short shape with ridges, like penne, fusilli, or farfalle, will hold the sauce best. Long pasta like spaghetti works too, but you may need a little more pasta water to help the sauce cling.
Is this dish spicy?
Red pesto on its own is not spicy. If you want some heat, add a pinch of red pepper flakes to the garlic when you saute it.
Can I make this dairy-free?
Yes, look for a dairy-free red pesto (many brands are naturally vegan) and either skip the Parmesan or use a vegan alternative.
Red Pesto Pasta Recipe
Ingredients
Method
- Bring a large pot of salted water to a boil. Cook the pasta until al dente, reserving 1/2 cup pasta water before draining.
- While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Add the garlic and cook until fragrant, about 30 seconds. Add the cherry tomatoes, season with salt and pepper, and cook until they soften and burst, about 5 minutes. Stir in the red pesto and cook 1 minute.
- Add the drained pasta and a splash of reserved pasta water to the skillet. Toss until the sauce coats the pasta, adding more water as needed for a creamy consistency. Turn off the heat, add the torn basil, and toss once more. Serve in bowls with grated Parmesan on top.
