Name: Pecan Pasta with Sun Dried Tomatoes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian-Inspired
Ingredients: 12 oz pasta (penne, fusilli, or spaghetti); 2 tbsp olive oil; 3 garlic cloves, minced; 1/2 cup sun-dried tomatoes (oil-packed, drained and chopped); 1/2 cup toasted pecans, chopped; 1/4 cup fresh basil or parsley, chopped; 1/2 cup Parmesan cheese, grated; 1/2 tsp salt; 1/2 tsp black pepper; 1/4 tsp red pepper flakes (optional)

Why You’ll Love This Recipe

This pasta is creamy without being heavy, and the pecans add a delightful crunch that pairs beautifully with the bold flavor of sun-dried tomatoes. It comes together quickly, uses pantry-friendly ingredients, and can be served warm as a main course or chilled as a pasta salad.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Pasta (penne, fusilli, or spaghetti work well)
Olive oil
Garlic, minced
Sun-dried tomatoes (packed in oil, drained and chopped)
Toasted pecans, chopped
Fresh basil or parsley
Parmesan cheese, grated
Salt and black pepper
Red pepper flakes (optional, for heat)

Directions

Cook pasta in salted boiling water until al dente. Reserve 1 cup of pasta water, then drain.
In a large skillet, heat olive oil over medium heat. Sauté garlic until fragrant.
Add sun-dried tomatoes and cook for 2–3 minutes.
Stir in the cooked pasta, toasted pecans, and a splash of pasta water to loosen the sauce.
Season with salt, pepper, and optional red pepper flakes.
Toss in fresh basil or parsley and sprinkle with Parmesan before serving.

Servings and timing

Serves 4 people.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Variations

Creamy Pecan Pasta: Stir in a splash of heavy cream or cream cheese for richness.
Vegan Option: Skip the Parmesan or use a plant-based alternative.
Add Protein: Mix in grilled chicken, shrimp, or Italian sausage.
Pecan Pesto Twist: Replace traditional pine nuts with pecans in a basil pesto and toss with pasta.
Vegetable Boost: Add spinach, zucchini, or roasted red peppers.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in a skillet with a splash of olive oil or water to keep the pasta from drying out.
This dish does not freeze well due to the texture of the pecans and sun-dried tomatoes.

FAQs

Can I use walnuts instead of pecans?

Yes, walnuts or almonds work well, but pecans add a buttery sweetness.

Should I use dry or oil-packed sun-dried tomatoes?

Oil-packed is best since it adds flavor and richness to the pasta.

Can I make this dish gluten-free?

Yes, just use gluten-free pasta.

How do I toast pecans?

Bake at 350°F for 5–7 minutes or toast in a dry skillet until fragrant.

Can I make this pasta ahead of time?

Yes, it reheats well and can even be served chilled as a pasta salad.

Can I use whole wheat pasta?

Absolutely, it adds nuttiness that pairs beautifully with the pecans.

Is this dish vegetarian?

Yes, it’s vegetarian-friendly.

Can I add cheese other than Parmesan?

Yes, feta or goat cheese pairs deliciously with the sun-dried tomatoes.

How do I keep pasta from sticking?

Toss drained pasta with a little olive oil before adding to the skillet.

Can I serve this cold?

Yes, it makes a wonderful chilled pasta salad.

Conclusion

Pecan Pasta with Sun Dried Tomatoes is a simple yet elegant dish that blends nutty, tangy, and savory flavors into a comforting bowl of pasta. Quick to prepare and endlessly versatile, it’s a recipe that can be enjoyed warm for dinner or cold as a refreshing pasta salad