Cooking

Linguine with Pesto and Sun-Dried Tomatoes

There’s nothing better than a classic pesto pasta, but adding rich, tangy sun-dried tomatoes takes it to the next level. This dish is bright, bold, and as Ina Garten would say, “How easy is that?” It’s the kind of meal that feels special but comes together in under 30 minutes.

Ingredients

For the Pesto

½ cup pine nuts, lightly toasted
½ cup extra-virgin olive oil
¼ cup oil from oil-packed sun-dried tomatoes
2 garlic cloves
2 cups packed basil leaves
1 cup grated Parmesan cheese
½ teaspoon kosher salt, plus more to taste

For the Pasta

1 pound linguine
1 cup sun-dried tomatoes in oil, drained and roughly chopped (reserve ¼ cup of the oil)
Freshly grated Parmesan cheese, for serving

Directions

Step 1: Make the Pesto

In a food processor, pulse the toasted pine nuts until finely ground. Stop and scrape down the sides of the bowl with a spatula.
Add the olive oil, reserved sun-dried tomato oil, and garlic. Pulse until the garlic is finely chopped.
Roughly chop the basil—just enough to make the leaves manageable—and add them to the processor. Pulse, stopping every 15 seconds to scrape down the sides, until the basil is fully incorporated but not over-processed. (We want vibrant green pesto, not brown!)
Transfer the pesto base to a bowl. Stir in the grated Parmesan and kosher salt. Taste and adjust seasoning as needed.

Pro Tip: For a thinner pesto (perfect for drizzling over roasted vegetables or grilled fish), stir in an additional 2-3 tablespoons of olive oil.

Step 2: Cook the Pasta

Bring a large pot of salted water to a boil. Cook the linguine until al dente according to package instructions. Reserve 1 cup of pasta water before draining.
In the same pot, return the drained linguine and toss with half the pesto. Add a splash of reserved pasta water to loosen the sauce and help it cling to the noodles. If needed, add more pesto to taste—save any leftovers for another meal!

Step 3: Add Sun-Dried Tomatoes

Toss the chopped sun-dried tomatoes into the pasta.. This gives the dish a luscious texture and extra depth of flavour!
Serve immediately, topped with plenty of freshly grated Parmesan cheese.

Jonathon’s Tips

This linguine is my go-to for those “a friend’s coming over in 30 minutes and I’m still in my house slippers” kind of nights. It’s quick, satisfying, and comes together with ingredients you probably already have in your pantry—linguine, sun-dried tomatoes, pesto, and a little bit of magic.

And let’s talk about the pesto: if you have time to make it from scratch, wonderful. But if not? Store-bought is literally fine. Just buy a good-quality one—cold-pressed olive oil, real Parmesan, and fresh basil are non-negotiables. No shame in making it easy and delicious.

Serving Suggestions:
This dish loves a crisp glass of Sauvignon Blanc or Pinot Grigio, and it absolutely sings next to a simple green salad dressed with my signature champagne vinaigrette (a must-have recipe, and yes—it goes with everything).

Pro Tip:
Double your pesto and freeze it in an ice cube tray. That way, you’ll always have a little on hand for quick weeknight dinners or impromptu guests. And honestly, that’s what I call being fabulous and prepared.

Dinner’s done, the wine’s poured… now just light a candle and pretend it took hours.