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Sun-Dried Tomato and Bow Tie Pasta

Rated as 4.15 out of 5 Stars

"Anti-meat pasta dish, which makes your tastebuds feel alive with the great combined flavors of sun dried tomatoes, olive oil, red pepper and pesto sauce. My husband and I came up with this recipe about two years ago playing around in the kitchen one day. Ever since then it has been our family's favorite. Garnish each dish with red pepper or Parmesan cheese to your taste. Instead of making your own pesto you can use 1/2 bottle of pre-made pesto from the grocery store."
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servings 293 cals
Original recipe yields 8 servings


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  1. Make pesto: In a small mixing bowl, combine basil, pine nuts, and 1 tablespoon olive oil.
  2. In a small bowl, blanch sun dried tomatoes for 30 seconds in boiling water. Drain well, and slice tomatoes into small pieces.
  3. In a large skillet over a medium heat, saute garlic in 1/8 cup olive oil. Simmer for 1 minute being very careful not to brown the garlic. Stir in the mushrooms and let them saute until tender. Add the pesto, salt, cayenne, and sun dried tomatoes. Reduce heat to low and let the mixture simmer.
  4. Bring a large pot of salted water and pasta to a boil. Let pasta cook until al dente, drain well.
  5. In a large mixing bowl, toss pasta and sauce until the pasta is well coated.

Nutrition Facts

Per Serving: 293 calories; 7.4 g fat; 49.6 g carbohydrates; 10.5 g protein; 0 mg cholesterol; 371 mg sodium. Full nutrition

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  1. 66 Ratings

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Most helpful positive review

My husband really enjoyed this and so did I! I made a few changes. I used 1/2 cup bottled pesto, about 5 ounces sun-dried tomatoes in olive oil & spices, used red pepper flakes instead of cayenn...

Most helpful critical review

The cayenne pepper was a bit much and I enjoy spicy foods. I would tell anyone else making this to gradually add it in to suit your tastes. Other than that, the flavoring seemed a little bland...

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My husband really enjoyed this and so did I! I made a few changes. I used 1/2 cup bottled pesto, about 5 ounces sun-dried tomatoes in olive oil & spices, used red pepper flakes instead of cayenn...

I changed the ingredients a little bit (and did a little rearranging). For the pesto, in the food processor I mixed the following: 2 cups fresh basil, 1 heaping tablespoon of minced garlic, 1/2...

Easy Recipe, looks great, and tastes great hot or cold. Fresh Basil makes it MUCH better as does a 1/4 cup of parmesan mixed in and 1/4 cup of pine nuts for a more gourmet flavor. No need to min...

With a few changes this can be an outstanding dish. One teaspoon of cayenne is overpowering. I would go to 1/2 to 3/4 tsp depending on taste. Make your own fresh pesto and add about 5-6 table...

I am giving this five stars based on a few changes. I made regular pesto (3 C fresh basil, 1/5 C pine nuts, 1/4 c parmesan, 3/4 c olive oil, 3 cloves garlic) in the food processor. Then in a sau...

great recipe! Tastes like the beginning's of Macaroni Grill's chicken and bow tie pasta--all it lacks is some heavy cream and grilled chicken, which we will add next time for a main dish.

This recipe is great, minus the cayenne pepper. If you like spicy, keep it in, but if you want to be able to taste any other dish, I recomend taking it out. Also Classico make a great pesto sa...

Very good but really greasy!. I was never told that Sun-Dried Tomatoes packed in oil need to be rinsed first.That was my screw up

This recipe was excellent. I read all the reviews and incorportated all the suggestions that others had made. I made the pasta the night before and it was wonderful the next day. My suggestion,...