I’ll never forget the sweltering August I spent in my godmother’s sun-drenched Puglia kitchen, her hands—gnarled like olive branches—chopping sundried tomatoes that’d been hanging from the rafters since June, their chewy sweetness perfuming the air like a lazy flirt. “Clara, farfalle’s the bow that ties it all,” she croaked, tossing them with pesto she’d pounded fresh, basil leaves bruised just so. Mine came out lopsided, pesto too chunky from my overzealous mortar whacks, but she slurped a bowtie anyway, eyes twinkling: “Imperfect’s the Italian way—life’s no straight linguine.” Back in my Brooklyn burrow, I’ve tinkered through tomato droughts (jarred oil-packed saviors) and basil slumps (frozen cubes in a bind), turning it into my heatwave hero: farfalle’s frilly edges cradling sundried tang and pesto’s green punch. Farfalle with Sundried Tomatoes & Pesto: a twirly tango of summer’s best, no oven required. Grab a fork; let’s knot some joy tonight. 🥫🍝
Quick Look
| Prep | Cook | Total | Feeds | Level |
|---|---|---|---|---|
| 10 min ⏱️ | 12 min 🔥 | 22 min | 4 | Easy (but drain those tomatoes—oil’s a slippery slope) |
Why You’ll Love This Recipe
- It’s peak summer fling—sundried tomatoes’ chewy sweet-tart burst dances with pesto’s herby hum on farfalle’s playful bows, no heavy lifting (I’ve rushed with store pesto; elevates to godmother glow) 😘.
- Frills trap every drop—nutty crunch, basil brightness that wakes your week like a Puglia sunrise; my basil-hating nephew now twirls ’em like a pro 🌿.
- Cold-pasta potential for picnic perfection—toss and chill, or hot for cozy nights; vegan by default, gluten-free swaps seamless (fancy with burrata blobs) 🍷.
- Leftovers? They pickle in their own glory overnight, flavors mingling like old flames—I’ve packed ’em for beach days, sandy forks and all ✨.
Grab These (Ingredients)
Farfalle’s my bow-tie bandit—those ruffled edges from Liguria that I snag at the Italian deli (De Cecco’s ridged rebels). Sundrieds? Oil-packed for plump; pesto’s the pulse—fresh whirl if basil’s bountiful, jarred if life’s a sprint.
For the pasta base:
- 1 pound (450g) farfalle (De Cecco bronze-cut—bows that bow to sauce; fusilli curls in if farfalle’s flown the coop)
- Kosher salt, for the water (good handful; Diamond Crystal’s easy does it—sea salt’s fine, but flakes forgive a forgetful pour) 🧂
For the sundried-pesto swirl:
- 1/2 cup sundried tomatoes, oil-packed, drained and chopped (Mezzetta jar—chewy gems, not leather; save the oil for drizzling, it’s liquid flirt) 🥫
- 1/2 cup pesto (homemade Genovese—see my basil blitz below—or Kirkland jar for quick kicks; pine nuts toasted for extra pop) 🌿
- 1/4 cup extra-virgin olive oil (from the sundried jar or Puglia-bright—fruity, not flat; splash more if pesto’s shy) 🫒
- 2 garlic cloves, minced (mellow Italian—smash for peel, chop fine for whisper, not shout) 🧄
- 1/4 cup pine nuts, toasted (dry-pan gold—Diamond or bulk; walnuts chop in for nutty thrift) 🌰
- Juice of 1/2 lemon (fresh zing—cuts the richness like a sharp comeback; bottled? Meh, but it’ll do) 🍋
- Salt and black pepper, to taste (fresh cracks; sundrieds bring salty sass)
Handful cherry tomatoes halved if you’re feeling extra (raw pop for color).
Let’s Make It
Oh, honey, this is pasta with a wink—quick whirl, sunny soul, farfalle flipping like a flirt in the pan. I’ve over-oiled to slick disaster (sundried jar seduction), but the toss forgives; let’s bow through step by breezy step, my sticky-fork fumbles as your fun. 😊
1. Toast the nuts and quick-chop the stars. Heat a dry skillet over medium—scatter pine nuts loose, shake like maracas 2 minutes till golden-glowy, not charred confetti (walk away? Don’t; I did once mid-call, got smoky scolds). Tip onto a plate to cool. Same pan, spritz with sundried oil if needed, toss in minced garlic—sizzle 30 seconds till fragrant flirt (not fried; burnt’s bitter bully). Chop sundried tomatoes rough—½-inch bites for chew, not chip (kitchen shears snip easy; uniform’s for fussbudgets). If halving cherry tomatoes, do it now—juicy jewels for later pop. This prep’s your sun salutation; I sip iced limoncello here, dreaming Puglia porches. 🌰
2. Whirl or wake the pesto (green dream stirs). If homemade (and why not? Basil’s bossing my pot), pulse 2 cups fresh leaves, toasted pine nuts, garlic, lemon juice, salt in a processor till crumbly—drizzle 1/4 cup olive oil slow till emerald emulsion (scrape sides; no mud, just silk). Fold in 1/2 cup grated Parm if cheesy’s your jam (optional riff—keeps it vegan-pure otherwise). Jarred? Stir in a teaspoon sundried oil for sun-kissed kiss. The whir? Basil breeze that once lured my cat to the counter, sniffing like a sommelier. If no processor? Mortar-mash for arm poetry—slower, but oils bloom brighter. This green’s the glue; taste for tang—lemon lift if flat. 🥬
3. Boil the bows (farfalle takes the twirl). Water’s been bubbling salted since nuts (or fire it now—deep pot, sea-spray taste). Drop farfalle, stir to flip those frills, and simmer al dente 10-12 minutes (box bows 11; test at 9 for sauce-snagging snap). Reserve 1/2 cup starchy water (cloudy cupid for cling), drain rest—hot, ready to romance. Time with pesto’s pulse; no limp waits in this waltz. If bows stick? Starch swirl saves; De Cecco’s die-cut grip’s got grace. The pot’s froth? A bubbly bow to the bowties’ bounce. 🍝
4. Sauté the sundried spark (tomatoes tease the pan). Back in that garlic pan over medium, tumble chopped sundried tomatoes—sauté 2 minutes till they plump and perfume, oil slicking like a sly wink (add cherry halves here if using—blister 1 minute for sweet scorch). Swirl in pesto—stir 30 seconds till it loosens and laughs, green marrying red like a flag-waving fiesta (splash sundried oil if thick; turns saucy, not stiff). The kitchen? Tomato tang that once had my neighbor peeking, “Clara, you bottling sunshine?” If pesto clumps? Pasta water whisper—emulsifies to gloss. This sauté’s the spark—chewy meets creamy, heat’s gentle hug. 🥫
5. Toss the tango (pasta, pesto, tomatoes entwine). Slide drained farfalle into the pan over low—toss like tying a knot in the wind, 1 minute till every bow’s sundried-studded and pesto-perfumed. Dribble reserved water a tablespoon at a time if it’s coy on cling (silky sheen, not oily slip—I under-drained once, got dry divorce; now I hoard like harvest). Squeeze lemon half over, scatter most pine nuts and parsley if you’ve got (green confetti pop). Off heat; residual warmth seals the swirl without wilting the whimsy. Taste a frilly forkful: balanced bow? Pepper punch or salt sprinkle. This union? Sunny sonnet—the sundried snap, pesto’s piney pulse. For picky twirlers, plain bows underneath ease the edge. Plate pronto in shallow bowls—twirls tangle best warm. 🎉
Nutritional Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~490 kcal |
| Protein | 12g 💪 |
| Carbohydrates | 62g |
| Fat | 22g |
| Fiber | 5g |
| Sugar | 6g |
*Note: Values are estimates based on standard ingredients; sundrieds’ fiber flex—lighten pesto for leaner loops; it’s sunny sustenance, not a scale sermon.
Variations & Add-Ins
Farfalle’s frills flirt with forks—I’ve forked through fads and fridge raids, always knotting back to sundried’s sun.
For protein pirouette: Toss in grilled chicken strips (1/2 pound, herb-rubbed) post-sauté—juicy lift without veg veto (my “dinner dance” for post-gym grace) 🍗.
Vegan verve: Pesto sans Parm (nutritional yeast nudge)—sundrieds stay star; add chickpeas (1/2 cup, smashed) for hearty hop (plant party I hosted; bows buckled under the bounty) 🌱.
Nutty nook: Swap half sundrieds for artichoke hearts (jarred, chopped)—briny bow to the basil (Mediterranean mash-up; wilts warm, pops cold) 🥬.
Serving Ideas
Bows’ bounce begs backups—zesty zips or cool calms, from my Puglia porch poses to city stoop suppers.
I zip it with cucumber ribbon salad—thin peels, feta crumbles, balsamic mist; cool crunch tempers the tang like a shady olive grove 🥒.
Pesto flatbreads: Naan wedges, grilled golden, sundried smear—sauce sop and bow perch; my hubby’s “frill frenzy,” every nibble a nod 🥖.
Family frolic: Halved mozzarella balls on side—burrata-burst optional, balsamic drizzle; kids poke like pirates, big bites for the basil brigade 🧀. Or, solo sun: Just a lemon wedge twist—citrus sparkles the sundried without stealing the show.
Storage & Reheating
This sunny swirl stores sweet—pesto holds hue, sundrieds soften to silk, but bows stiffen if slighted.
Cool curls loose on a sheet (air out excess, no steam slump), then glass lidded (Pyrex portions; plastic poaches the pine). Fridge 3 days; flavors flirt overnight ❄️.
Reheat radiant: Skillet low with water splash, 1-2 minutes toss till glossy again—lemon refresh for zing. Microwave bursts (30 seconds, covered)—pine nut perch post-zap ⚡.
Freeze portions flat (bagged, 1 month)—thaw fridge, revive with oil swirl; pesto fades faster frozen, so fresh-feel it soon.
My Two Cents (Pro-Tip)
The bow’s best kept? Drain sundried tomatoes thorough but not desiccated—pat ’em like a pat on the back, so they plump in the pan without oil-overload. I rinsed too ruthless once (purist purge), got leathery lumps; now I dab and delight, letting their slick kiss the pesto like a proper Puglia pair. It’s the balance that bows—chewy, not chewy-cheap 💡.
You Asked, I’m Answering (FAQ)
Sundrieds too chewy? Tender tweaks?
Oil-packed plump ’em—chop small, sauté soft (2 minutes min); if dry-packed, soak 10 minutes hot water first. I’ve rehydrated rebels; turns tough to tender tango 🥫.
Pesto from a jar—upgrades without the grind?
Stir in fresh basil shreds (handful) and lemon zest—revives the jar like a jolt of joy. Toasted nuts extra for crunch; I’ve jazzed Classico for company—fooled the foodies 🌿.
Farfalle flop—shapes that knot right?
Orecchiette’s cuppy catch (traps sundried like spoons), or campanelle’s bell bows—keep ruffled for pesto perch. GF? Chickpea farfalle (Banza’s bouncy)—firmer boil, toss tender 🍝.