Red Pesto Pasta
This red pesto pasta is a quick, flavorful dinner made with sun-dried tomato pesto that delivers bold, rich taste in just minutes. Silky, savory, and perfectly balanced, it’s an easy weeknight pasta that feels restaurant-worthy while using simple pantry ingredients.
Ingredients
- 12 oz pasta penne, rigatoni, or fusilli
- ½ cup red pesto store-bought or homemade
- 2 cloves garlic minced
- 1 tbsp olive oil
- ¼ –½ cup reserved pasta water or heavy cream as needed
- ½ cup freshly grated parmesan cheese
- Salt to taste
- Black pepper to taste
- Red pepper flakes to taste (optional)
- Fresh basil for garnish (optional)
Instructions
- Bring a large pot of salted water to a boil. Cook pasta until al dente. Reserve ½ cup pasta water, then drain.
- Heat olive oil in a large skillet over medium heat.
- Add garlic and cook for 30 seconds until fragrant.
- Reduce heat to low and stir in red pesto.
- Add a splash of pasta water or cream to loosen the sauce. Simmer gently for 1–2 minutes.
- Add cooked pasta directly to the skillet and toss to coat.
- Stir in parmesan cheese until smooth and glossy.
- Season with black pepper and red pepper flakes if using.
- Rest 1–2 minutes before serving. Garnish with fresh basil if desired.
Notes
- Keep the heat low after adding pesto to preserve flavor.
- Pasta water helps emulsify the sauce—add it gradually.
- Taste before adding salt; pesto and parmesan are already salty.