Why You’ll Love This Recipe

Packed with bold and savory flavors
Quick enough for busy weeknights
Uses simple pantry-friendly ingredients
Bucatini holds the sauce beautifully
Easy to customize with vegetables or protein
Delicious served warm or at room temperature

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

bucatini pasta
sun-dried tomatoes
basil leaves
parmesan cheese
garlic
pine nuts or walnuts
olive oil
lemon juice
salt
black pepper
red pepper flakes
fresh parsley or basil for garnish

Directions

Bring a large pot of salted water to a boil and cook the bucatini according to package instructions until al dente. Reserve some pasta water before draining.
While the pasta cooks, prepare the pesto. Add sun-dried tomatoes, basil, parmesan cheese, garlic, nuts, lemon juice, and olive oil to a food processor.
Blend until smooth, scraping down the sides as needed. Season with salt, black pepper, and red pepper flakes.
Transfer the pesto to a large skillet over low heat.
Add the cooked bucatini and toss until evenly coated. Add reserved pasta water a little at a time to loosen the sauce if necessary.
Cook for another minute until everything is warmed through.
Garnish with fresh parsley or basil and extra parmesan before serving.

Servings and timing

Servings: 4
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Variations

Add grilled chicken or shrimp for extra protein.
Toss in spinach or arugula for added freshness.
Use almonds instead of pine nuts for a different flavor profile.
Add roasted red peppers for a sweeter taste.
Stir in a splash of cream for a richer sauce.
Top with burrata or fresh mozzarella for extra indulgence.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.

To reheat, warm the pasta gently in a skillet with a splash of water or olive oil to refresh the sauce. You can also microwave it in short intervals, stirring occasionally.

The pesto itself can be stored separately in the refrigerator for up to 5 days.

FAQs

What is bucatini?

Bucatini is a thick, spaghetti-like pasta with a hollow center that helps absorb sauces beautifully.

Can I use another pasta shape?

Yes, spaghetti, linguine, or penne work well if bucatini is unavailable.

Is sun-dried tomato pesto spicy?

It is usually mild, but red pepper flakes can add heat if desired.

Can I make this recipe vegan?

Yes, simply replace parmesan cheese with a plant-based alternative.

What nuts work best in the pesto?

Pine nuts, walnuts, almonds, or even cashews work nicely in this recipe.

Can I use jarred sun-dried tomatoes?

Yes, oil-packed sun-dried tomatoes are ideal because they blend smoothly and add extra flavor.

How do I thin the pesto sauce?

Reserved pasta water works perfectly to loosen and coat the pasta evenly.

Can this dish be served cold?

Yes, it can be enjoyed as a pasta salad at room temperature or chilled.

Can I freeze the pesto?

Yes, the pesto freezes well for up to 2 months in an airtight container.

What sides pair well with this dish?

Garlic bread, roasted vegetables, or a crisp green salad complement this pasta beautifully.

Conclusion

Bucatini with Sun-Dried Tomato Pesto is a flavorful pasta recipe that combines rich, tangy ingredients with simple preparation. Whether you are making a quick dinner or serving guests, this dish delivers comforting texture and bold flavor in every bite. Its versatility and ease make it a wonderful addition to any pasta lover’s recipe collection.

Bucatini with Sun-Dried Tomato Pesto

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Bucatini with Sun-Dried Tomato Pesto is a bold and satisfying pasta dish featuring chewy bucatini noodles coated in a rich, tangy pesto sauce. Packed with Mediterranean-inspired flavors, this quick and elegant recipe is perfect for weeknight dinners or casual entertaining.

Author: Laura
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 4 servings
Category: Main Course
Method: Stovetop
Cuisine: Italian
Diet: Vegetarian

Instructions

Bring a large pot of salted water to a boil and cook the bucatini according to package instructions until al dente. Reserve 1/2 cup pasta water before draining.
While the pasta cooks, add the sun-dried tomatoes, basil leaves, parmesan cheese, garlic, nuts, lemon juice, and olive oil to a food processor.
Blend until mostly smooth, scraping down the sides as needed. Season with salt, black pepper, and red pepper flakes.
Transfer the pesto to a large skillet over low heat.
Add the cooked bucatini and toss until evenly coated. Add reserved pasta water a little at a time if needed to loosen the sauce.
Cook for another minute until warmed through.
Garnish with fresh parsley or basil and extra parmesan before serving.

Notes

Add grilled chicken, shrimp, or roasted vegetables for extra flavor and protein.
Use almonds, walnuts, or cashews in place of pine nuts if preferred.
Stir in a splash of cream for a richer and creamier sauce.
Top with burrata or fresh mozzarella for extra indulgence.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently with a splash of water or olive oil to refresh the sauce.
The pesto can be made ahead and refrigerated for up to 5 days or frozen for up to 2 months.

Nutrition

Serving Size: 1 serving
Calories: 640 kcal
Sugar: 5 g
Sodium: 680 mg
Fat: 32 g
Saturated Fat: 7 g
Unsaturated Fat: 22 g
Trans Fat: 0 g
Carbohydrates: 70 g
Fiber: 5 g
Protein: 17 g
Cholesterol: 18 mg