Pine Nut and Sun-Dried Tomato Pasta Recipe

By
Peggy Trowbridge Filippone
Peggy Trowbridge Filippone
Peggy Trowbridge Filippone is a writer who develops approachable recipes for home cooks. Her recipes range from Grandma’s favorites to the latest food trends.
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Updated on 08/23/19
Storecupboard pasta made from penne with capers, olives and sundried tomatoes, served in white bowl on table
Dorling Kindersley / Getty Images
Prep: 5 mins
Cook: 25 mins
Total: 30 mins
Servings: 4 servings
Nutrition Facts (per serving)
676 Calories
37g Fat
70g Carbs
19g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 676
% Daily Value*
Total Fat 37g 47%
Saturated Fat 6g 28%
Cholesterol 9mg 3%
Sodium 285mg 12%
Total Carbohydrate 70g 26%
Dietary Fiber 5g 18%
Protein 19g
Calcium 201mg 15%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.

Ingredients

  • 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

Steps 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.

  5. Toss to combine and serve immediately.