one pot sundried tomato pesto ricotta pasta
Keeping shit unfussy for a Wednesday supper.
After yesterday’s pumpkin scones, we’re dipping our toes back in the summer pool with an easy pasta that uses pantry staples but packs an asston of nom. I figure it’s too early to lunge deeply into autumn, much as I’d like to hug all the cozy. Pasta traverses the seasons easily, and this can be a great warm weather dish or a comfy pasta for chillier days.
I love sundried tomatoes, but I don’t use them nearly enough. Their meaty, rich consistency makes a bomb pesto. Pesto rosso is highly underrated: we often turn to our green pal for most dishes (of which I boast plenty here on FMG) but sundried tomato pesto is pretty special, and paired with creamy ricotta, it’s even more elevated.
Great for lazy nights where you don’t want to heat three burners, those rough days where insatiable carb cravings bust through your brain, or even if you’re just curious about red pesto and want to try something different. One pot, one batch of awesome. Leftovers taste even better, swear.
Sun Bathing Tomatoes
I start by boiling up the pasta. I like short cuts, particularly rigatoni, since the tubes hide surprise portions of the creamy sauce. Love surprises. As long as they’re tasty and edible. If not, I want nothing to do with it.
While the pasta goes, grab the ingredients for the pesto and your handy dandy food processor. Dump both the sundried tomatoes and the oil in which they’re packed into the processor, along with fresh basil, garlic, walnuts (or any nut), parmesan, fresh oregano, and a dab of salt and pepper. The consistency should be chunky, but if it seems dry for any reason, add a bit of water or more oil. I did not have this problem, but Alessi sundried tomatoes are usually pretty reliable.
Reserve about 1 cup of pasta water before draining the noods. Throw the pasta back into the pot and add your pesto and ricotta. I start with 1/2 cup of pesto, and if I’m feeling more saucy, I’ll add up to 3/4 cup. Or just dump the whole batch in. You do you, boo. Thin the sauce out with some of the reserved pasta water if it thickens too much. I usually use about half of what I kept.
I serve the pasta pretty simply, with some blackened shrimp and lots of fresh basil from my planters. Add a big green salad, maybe some garlic bread if you like that combo. I sure do.
Tried this recipe out? Leave a comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
The besto of pesto:
Pesto Gnocchi with Burst Tomatoes and Burrata
Easy Broccoli Walnut Pesto Pasta
one pot sundried tomato pesto ricotta pasta
Ingredients
- 1 lb pasta (I prefer short cut)
- 1 jar sundried tomatoes in oil
- 1/2 cup fresh basil
- 1/3 cup walnuts
- 1/3 cup grated parmesan cheese
- 1 tbsp fresh oregano
- 3 cloves garlic
- 2 tbsp lemon juice
- 1 cup whole milk ricotta cheese
- 2 tbsp salted butter
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to package directions. Drain, reserving 1 cup of the pasta water.
- While the pasta cooks, make the pesto. Combine in the bowl of a food processor the sundried tomatoes AND the oil, basil, walnuts, parmesan, oregano, garlic, lemon juice, and a pinch of salt and pepper. Whip until combined. If the pesto seems too chunky, add 1-2 tablespoons of water. This should make about 1 cup of pesto.
- To the pot with the hot pasta, add 1/2 cup of pesto, the ricotta, and the butter. Stir, thinning with pasta water as needed to create a sauce. Feel free to add more pesto if you like a stronger flavor.
- Serve with fresh basil and cracked black pepper, as desired.
