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This Sundried Tomato Pesto Pasta Is Just The Recipe For Non-Cooks

Seriously, this recipe is as no-fail as it gets—just don’t overcook the noodles!


How To Make Pasta And Other Secrets Of Italian Cooking By Chef Margarita Forés And Casa Artusi

For non-cooks who want to get started in the kitchen, pasta seems to be the least intimidating dish to cook. Pasta sauces can be made with as little as 2 or 3 ingredients (olive oil and garlic, for example), and the most difficult step is actually cooking the noodles. Also, there should be no shame in using bottled pasta sauce from the supermarket or specialty deli store. While these store-bought sauces tend to be a bit bland, you can add extra flavor very easily. For this recipe, just sauté garlic in olive oil, then heat up the contents of the bottle. Or, you can ramp up the difficulty for even more flavor. Simply add chopped fresh tomatoes and basil to the sautéed garlic, before adding the bottled sauce. If you can’t find store-bought sundried tomato pesto sauce, then just pick up separate bottles of pesto sauce and sundried tomatoes and combine. And if you’re still not sure if your dish tastes good enough, the secret is add lots, and I mean, lots of Parmesan cheese. 

Sun-Dried Tomato Pesto Pasta

Serves 4

  • 200 grams fusilli pasta
  • 1/4 cup extra virgin olive oil
  • 4 cloves garlic, minced
  • 1 bottle store-bought sundried tomato pesto sauce
  • fresh basil
  • grated Parmesan cheese

1. Cook pasta according to package directions or until al dente. Drain and set aside.

2. In a skillet, heat olive oil. Sauté garlic.

3. Mix in sundried tomato pesto sauce and heat through. 

4. Toss cooked pasta in the sauce. Sprinkle Parmesan cheese.

5. Garnish with fresh basil and more Parmesan cheese. Serve warm.

Recipe by Cecille Esperanza

Styling by Butchie Peña

Shot at Kessler’s Kitchen, Sta. Rosa, Laguna


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