Pine Nut and Sun-Dried Tomato Pasta Recipe

Storecupboard pasta made from penne with capers, olives and sundried tomatoes, served in white bowl on table
Dorling Kindersley / Getty Images
  • 30 mins
  • Prep: 5 mins,
  • Cook: 25 mins
  • Yield: 4 servings
Pasta is stir-fried with the rich flavors of pine nuts, sun-dried tomatoes, herbs, and Parmesan for a quick meal. You can have this easy pasta dish on the table in less than 30 minutes. Good as an entree with a salad and bread or use as a side dish. Be sure the pasta is well-drained. The oil will spit and pop when it contacts water.

What You'll Need

  • 12 ounces pasta (fusilli or rigatoni) cooked al dente and drained well
  • 5 Tablespoons olive oil, divided use
  • 2/3 cup toasted pine nuts
  • 2/3 cup oil-packed sun-dried tomatoes, drained and chopped
  • 1/4 cup chopped fresh parsley
  • 1/8 cup chopped fresh basil leaves
  • 1/2 cup grated Parmesan cheese
  • Kosher salt and freshly ground black pepper

How to Make It

Heat a large, heavy skillet over medium-high heat. Add 3 tablespoons of the olive oil and swirl to coat the pan. Add the well-drained pasta and stir-fry until pasta begins to brown at the edges. Remove to a large bowl.

To the skillet, add the remaining 2 tablespoons of olive oil. Stir-fry the pine nuts and sun-dried tomatoes for 1 minute. Add to the pasta along with the parsley, basil, and Parmesan cheese.

Sprinkle with kosher salt and freshly ground black pepper. Toss to combine and serve immediately.