Ziti Perfection: A Simple Tomato Pesto Pasta Recipe That Will Wow

## Introduction

Ziti, with its tubular shape and slightly chewy texture, is a pasta that holds sauces beautifully. While often associated with baked dishes, it shines just as brightly in simpler preparations. This recipe showcases ziti paired with a vibrant and flavorful tomato pesto sauce. This isn’t your average pesto; we’re swapping the traditional basil for sun-dried tomatoes, creating a rich, intensely flavored sauce that complements the ziti perfectly. It’s a quick, easy, and incredibly satisfying meal that’s perfect for a weeknight dinner or a casual weekend gathering. Whether you’re a seasoned cook or a beginner, this recipe is foolproof and sure to impress. Get ready to experience ziti in a whole new way!

## Why Tomato Pesto?

Traditional basil pesto is a classic for a reason, but tomato pesto offers a unique twist that’s both familiar and exciting. Sun-dried tomatoes bring a concentrated sweetness and umami depth that basil simply can’t match. They also provide a lovely reddish hue, making the sauce visually appealing. Furthermore, tomato pesto is often more readily available (or easier to make at home) than fresh basil pesto, especially during the colder months. This version maintains the garlicky, cheesy, and nutty elements of traditional pesto, creating a harmonious blend of flavors that will have you coming back for more. It’s a delicious way to add a burst of Mediterranean sunshine to your pasta dish.

## Ingredients

Here’s what you’ll need to make this delightful ziti with tomato pesto:

* **Pasta:** 1 pound ziti pasta (you can also use penne, rigatoni, or other similar shapes)
* **Sun-Dried Tomatoes:** 1 cup sun-dried tomatoes, oil-packed, drained (reserve the oil!)
* **Garlic:** 4 cloves garlic, minced
* **Pine Nuts:** 1/2 cup pine nuts, toasted (or walnuts, if preferred)
* **Parmesan Cheese:** 1/2 cup grated Parmesan cheese, plus more for serving
* **Olive Oil:** 1/4 cup, plus more for drizzling
* **Reserved Sun-Dried Tomato Oil:** 2-3 tablespoons (from the jar of sun-dried tomatoes)
* **Fresh Basil:** 1/4 cup chopped fresh basil (optional, for garnish and added freshness)
* **Red Pepper Flakes:** 1/4 teaspoon (or more, to taste, for a spicy kick)
* **Salt:** To taste
* **Black Pepper:** To taste
* **Pasta Water:** 1 cup, reserved

### Ingredient Notes:

* **Sun-Dried Tomatoes:** Use oil-packed sun-dried tomatoes for the best flavor and texture. Be sure to drain them well, but don’t discard the oil! It’s infused with the flavor of the tomatoes and adds a wonderful richness to the sauce.
* **Pine Nuts:** Toasting the pine nuts enhances their nutty flavor. You can toast them in a dry skillet over medium heat for a few minutes, or in the oven at 350°F (175°C) for 5-7 minutes. Watch them carefully, as they can burn easily.
* **Parmesan Cheese:** Freshly grated Parmesan cheese is always best, but pre-grated will also work in a pinch. Look for a good quality Parmesan cheese with a sharp, nutty flavor.
* **Pasta Water:** Don’t skip reserving the pasta water! It’s starchy and helps to create a creamy emulsion with the pesto, binding the sauce to the pasta.
* **Basil:** While the recipe focuses on tomato pesto, a sprinkle of fresh basil at the end adds a vibrant, herbaceous note that complements the other flavors beautifully. If you don’t have fresh basil, you can omit it.
* **Red Pepper Flakes:** Adjust the amount of red pepper flakes to your liking. A little bit adds a subtle warmth, while a larger amount will give the dish a noticeable kick.

## Equipment

* Large pot
* Colander
* Food processor or blender
* Large bowl or pot for tossing pasta and sauce

## Instructions

Follow these simple steps to create your ziti with tomato pesto masterpiece:

### Step 1: Cook the Pasta

1. Bring a large pot of salted water to a rolling boil. The water should be generously salted; this seasons the pasta from the inside out. A good rule of thumb is about 1-2 tablespoons of salt per gallon of water.
2. Add the ziti pasta to the boiling water and cook according to package directions, until al dente. Al dente means “to the tooth” in Italian, and it refers to pasta that is cooked through but still firm to the bite. This usually takes about 8-10 minutes.
3. Before draining the pasta, reserve about 1 cup of the pasta water. This starchy water will be used to help create a creamy sauce.
4. Drain the pasta in a colander and set aside.

### Step 2: Make the Tomato Pesto

1. In a food processor or blender, combine the drained sun-dried tomatoes, minced garlic, toasted pine nuts, grated Parmesan cheese, olive oil, and reserved sun-dried tomato oil.
2. Process until smooth, scraping down the sides of the bowl as needed. You may need to add a little more olive oil or reserved sun-dried tomato oil to achieve a smooth consistency.
3. Season with salt, pepper, and red pepper flakes to taste. Remember that sun-dried tomatoes can be quite salty, so start with a small amount of salt and add more as needed.

### Step 3: Combine Pasta and Sauce

1. In a large bowl or the same pot you cooked the pasta in, add the cooked ziti and the tomato pesto.
2. Toss to combine, adding a little of the reserved pasta water at a time until the sauce coats the pasta evenly and creates a creamy emulsion. You may not need to use all of the pasta water. The goal is to create a sauce that clings to the pasta without being too watery.
3. If desired, stir in some chopped fresh basil for added freshness.

### Step 4: Serve and Enjoy

1. Serve the ziti with tomato pesto immediately, garnished with extra grated Parmesan cheese and a drizzle of olive oil.
2. Enjoy your delicious and easy ziti with tomato pesto!

## Tips and Variations

Here are some tips and variations to customize this recipe to your liking:

* **Add Protein:** Grilled chicken, shrimp, Italian sausage, or chickpeas would all be delicious additions to this dish. Simply cook the protein separately and add it to the pasta and sauce at the end.
* **Add Vegetables:** Roasted vegetables like zucchini, bell peppers, or eggplant would also be a great addition. You can roast them while the pasta is cooking and add them to the pasta and sauce at the end.
* **Spice it Up:** If you like a spicier dish, add more red pepper flakes or a pinch of cayenne pepper to the sauce.
* **Make it Creamier:** For a richer, creamier sauce, stir in a dollop of ricotta cheese or mascarpone cheese at the end.
* **Use Different Nuts:** If you don’t have pine nuts, you can use walnuts, almonds, or even sunflower seeds. Just be sure to toast them first to enhance their flavor.
* **Make it Vegan:** To make this recipe vegan, substitute nutritional yeast for the Parmesan cheese and use a vegan pesto. You can also add some white beans for protein.
* **Bake it!:** Transform this into a baked ziti by layering the pasta and sauce in a baking dish, topping with mozzarella cheese, and baking at 350°F (175°C) for 20-25 minutes, or until the cheese is melted and bubbly.
* **Fresh Tomatoes:** Add some freshly diced tomatoes to the sun-dried tomato pesto for added flavor. Use about 1 cup of diced fresh tomatoes.
* **Lemon Zest:** Add a teaspoon of lemon zest to the tomato pesto for a bright, citrusy flavor.
* **Garlic Lovers:** If you love garlic, don’t be afraid to add an extra clove or two to the pesto.

## Serving Suggestions

This ziti with tomato pesto is delicious on its own, but it also pairs well with a variety of side dishes. Here are a few suggestions:

* **Garlic Bread:** A classic accompaniment to pasta, garlic bread is perfect for soaking up the delicious sauce.
* **Caprese Salad:** The fresh flavors of tomatoes, mozzarella, and basil complement the richness of the pesto perfectly.
* **Green Salad:** A simple green salad with a vinaigrette dressing provides a light and refreshing contrast to the pasta.
* **Roasted Vegetables:** Roasted broccoli, asparagus, or Brussels sprouts would all be delicious side dishes.
* **Grilled Vegetables:** Grilled zucchini, eggplant, or bell peppers add a smoky flavor that pairs well with the tomato pesto.
* **Soup:** A light soup, such as minestrone or tomato soup, would be a nice starter to the meal.

## Storage and Reheating

* **Storage:** Leftover ziti with tomato pesto can be stored in an airtight container in the refrigerator for up to 3-4 days.
* **Reheating:** To reheat, simply microwave the pasta for a few minutes, or heat it in a skillet over medium heat. You may need to add a little bit of water or olive oil to prevent it from drying out.
* **Freezing:** While the pasta can be frozen, the texture may change slightly upon thawing. To freeze, spread the pasta out on a baking sheet and freeze for a few hours, then transfer it to an airtight container or freezer bag. It can be stored in the freezer for up to 2-3 months. To thaw, let it thaw in the refrigerator overnight before reheating.

## Nutritional Information (Approximate)

*Note: Nutritional information is approximate and can vary depending on the specific ingredients and portion sizes used.*

* Calories: 500-600 per serving
* Fat: 25-35 grams
* Saturated Fat: 8-12 grams
* Cholesterol: 30-40 mg
* Sodium: 500-700 mg
* Carbohydrates: 60-70 grams
* Fiber: 4-6 grams
* Sugar: 5-8 grams
* Protein: 15-20 grams

## Conclusion

This ziti with tomato pesto recipe is a testament to how simple ingredients can come together to create a truly exceptional dish. The vibrant and flavorful tomato pesto, combined with the perfectly cooked ziti, makes for a satisfying and memorable meal. It’s a recipe that’s easy enough for a weeknight dinner, yet elegant enough to serve to guests. So, give it a try and experience the magic of tomato pesto for yourself. You won’t be disappointed! This recipe offers numerous ways to customize it based on your preferences and what you have on hand. Whether you add protein, vegetables, or adjust the spice level, this dish is incredibly versatile. With a little planning and preparation, you can create a restaurant-quality meal in the comfort of your own home. Enjoy!

## FAQs

**Q: Can I use fresh tomatoes instead of sun-dried tomatoes?**
A: While this recipe specifically calls for sun-dried tomatoes, you can add some fresh tomatoes for added flavor. Use about 1 cup of diced fresh tomatoes and reduce the amount of sun-dried tomatoes slightly.

**Q: Can I use a different type of pasta?**
A: Yes, you can use any type of pasta that you like. Penne, rigatoni, and fusilli are all good alternatives to ziti.

**Q: Can I make the pesto ahead of time?**
A: Yes, you can make the pesto ahead of time and store it in the refrigerator for up to 3 days. Be sure to store it in an airtight container to prevent it from drying out.

**Q: Can I freeze the pesto?**
A: Yes, you can freeze the pesto. Spoon it into ice cube trays and freeze until solid, then transfer the cubes to a freezer bag. It can be stored in the freezer for up to 3 months.

**Q: How do I prevent the pasta from sticking together?**
A: To prevent the pasta from sticking together, be sure to use plenty of salted water when cooking it, and don’t overcook it. Al dente pasta is less likely to stick together than overcooked pasta. You can also toss the cooked pasta with a little olive oil to prevent it from sticking.

**Q: What is the best way to toast pine nuts?**
A: You can toast pine nuts in a dry skillet over medium heat for a few minutes, or in the oven at 350°F (175°C) for 5-7 minutes. Watch them carefully, as they can burn easily.