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penne pasta with sundried tomato pesto

Pasta With Sundried Tomato Pesto

Pasta with sundried tomato pesto boasts of lots of flavor and lots of vegetables. It is a quick dinner recipe that comes together quickly. You can use any of your favorite seasonal vegetables and give it your personal touch.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 3 -4


  • 225 grams 8 oz penne pasta
  • 1-2 tablespoon olive oil
  • ½ tablespoon butter optional
  • 2-3 large garlic cloves
  • ½ teaspoon red chilli flakes; or to taste
  • 250 grams bell pepper
  • 300 grams eggplant
  • 80 grams cherry tomatoes
  • 50 grams black pitted olives
  • 1-2 tablespoons sundried tomato pesto; adjust to taste
  • Salt to taste


  • fresh basil leaves for garnish
  • grated parmesan; optional


  • how to make pasta with sundried tomato peasto
  • prep work
  • wash and dice bell pepper, eggplant, and mushrooms
  • halve the cherry tomatoes lengthwise
  • chop the pitted black olives
  • finely chop the garlic
  • mise-en-place (get everything ready)
  • cooking
  • Heat a large pot of water. When it comes to boiling, add salt. Cook the pasta according to the package directions
  • While the pasta is cooking, we can prepare the vegetables.
  • Heat oil and butter on medium heat. Add chopped garlic and red chili flakes (if using). Fry until aromatic.
  • Add bell pepper, cook for 2-3 minutes, then add eggplant. Sprinkle some salt and let the eggplant cook (just starts to get tender; don't let it get mushy). Add the mushrooms; cook for a few minutes just about the mushrooms to start getting tender. Mix the sundried tomato pesto. Now add the cherry tomatoes, mix well. Next, add the olives. Mix well to combine everything. Taste and adjust the seasoning.
  • Drain the cooked pasta (reserve ½ cup pasta water) and toss the pasta with the vegetables. Taste and adjust the seasoning. If the pasta seems dry, add a little bit of reserved pasta water and mix well.
  • Serve hot garnished with basil and freshly grated parmesan cheese.



  • 1 CUP = 250 ML. (US cups are typically 240 ml. You can use US cups with no significant change to the dish)
  • Grams to cups measurements – we strive to provide these conversions as accurately as possible. There might be some slight variations depending on the brand, weighing scale, etc.
  • serving size - this serves 3-4 people. adjust the serving size to suit your dietary needs.
  • Do not overcook the pasta.
  • Do not overcook the vegetables - keep them tender crips to get the best results.
  • Do not add the salt all once. The olives and the pesto have salt in them. I sprinkle a little salt after adding eggplant to help with the cooking. taste the vegetables after adding pesto and olives and add more salt if required.
  • Save leftovers in an airtight container in the refrigerator for 2-3 days. This can be reheated on a stovetop or in a microwave wave.