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
Ratings (5)

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 tbsp 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

  1. Heat a large, heavy skillet over medium-high heat. Add 3 tbsp of the olive oil and swirl to coat the pan.
  2. Add the well-drained pasta and stir-fry until pasta begins to brown at the edges. Remove to a large bowl.
  3. To the skillet, add the remaining 2 tbsp of olive oil. Stir-fry the pine nuts and sun-dried tomatoes for 1 minute.
  4. Add to the pasta along with the parsley, basil, and Parmesan cheese. Sprinkle with kosher salt and freshly ground black pepper.
  1. Toss to combine and serve immediately.
Nutritional Guidelines (per serving)
Calories 676
Total Fat 37 g
Saturated Fat 6 g
Unsaturated Fat 18 g
Cholesterol 9 mg
Sodium 285 mg
Carbohydrates 70 g
Dietary Fiber 5 g
Protein 19 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)