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Photograph by Emma Fishman, food styling by Taneka Morris, prop styling by Dayna Seman

Inspired by Catalan romesco, this sauce is rich, deep, and tangy—but you don’t have to roast tomatoes or peppers to get there. Instead, you’ll blitz deeply savory sun-dried tomatoes with capers, balsamic vinegar, a generous amount of garlic, and toasted pine nuts (walnuts would also work in a pinch). Since oil-packed sun-dried tomatoes are usually jarred with salt, this recipe doesn’t call for any—you’ll want to taste your sauce and adjust the seasoning as needed. Keep that red oil in the tomato jar: Use it to make salad dressing, roast vegetables, or fry eggs.

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What you’ll need

  • Food Processor

    $49 At Amazon
  • Small Saucepan

    $155 At Amazon
  • Heatproof Measuring Cup

    $18 At Amazon
  • Large Pot

    $55 At Amazon
  • Colander

    $11 At Amazon

Ingredients

4 servings

½

cup plus 2 Tbsp. olive oil

4

garlic cloves, smashed

cup pine nuts

1

Tbsp. drained capers

2

cups drained oil-packed sun-dried tomatoes

2

Tbsp. balsamic vinegar

¼

tsp. smoked paprika

Freshly ground black pepper

1

lb. medium pasta (such as campanelle or cavatelli)

Kosher salt

1

cup panko

Chopped parsley (for serving)

Preparation

Step 1

Heat ½ cup oil in a small saucepan over medium-high. Add garlic, pine nuts, and capers and cook, swirling occasionally, until garlic and nuts are golden, about 5 minutes. Transfer to a food processor; reserve saucepan. Add sun-dried tomatoes, vinegar, and paprika to food processor; season generously with pepper and pulse to form a thick paste.

Step 2

Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1½ cups pasta cooking liquid. Return pasta to pot off heat. Add sun-dried tomato paste along with 1 cup pasta cooking liquid and toss, gradually adding remaining pasta cooking liquid until a thick sauce forms and pasta is coated.

Step 3

Heat remaining 2 Tbsp. oil in reserved saucepan over medium-high. Add panko and a pinch of salt and cook, stirring often, until golden brown and crisp, about 5 minutes.

Step 4

Divide pasta among shallow bowls and top with breadcrumbs and parsley.

How would you rate Sun-Dried-Tomato Romesco Pasta?

Leave a Review

Tell us what you think
  • This is just phenomenal - my two year old loved it, the adults loved it, feels totally gourmet but easy enough for a weeknight pulling from pantry staples.

    • Sarah

    • 5/31/2022

  • Easy weeknight meal- husband and one year old loved it! After reading the reviews, I added a couple anchovies to the oil, and only used about one Tbsp of vinegar instead of the stated two. I will do both next time as well, and perhaps add some cheese (I saw one reviewer added ricotta.)

    • LaurenB

    • Bay Area, CA

    • 5/21/2022

  • Let me say this, easy, tasty dish make sure you get enough sun dried tomatoes. I only had one 8oz jar, but my cat like reflexes kicked in and I backed up my tomatoes with tomato paste. Needless to say, dinner was a success. Easy breezy cover girl! I served this dish with garlicky shrimp. YUM!

    • Paul

    • Pinehaven,NM

    • 5/6/2022

  • I liked it and it was easy to prepare. However, my family and I felt that the balsamic dominated the flavor profile. Next time I will only add 1 tbsn, or none at all. The garlic/capers/pine nuts smelled soooo good when they were sautéing. It was a shame I could taste them.

    • SoCal Mom

    • Chino Hills, CA

    • 5/2/2022

  • Great quick dish for family dinner! I added 2 anchovies to the oil while heating and then probably 3T of ricotta at the end of pureeing for some creamy goodness. Kids loved it!

    • Nick

    • Hawaii

    • 4/26/2022

  • Made half of this for dinner. We thought it was excellent. I didn't have pine nuts, so used slivered almonds, but other than that, went by the recipe. I served it with meatballs, and we agreed that spicy Italian sausage would be awesome with it. I might try adding a squeeze of anchovy paste to the warming oil next time. Totally going into the rotation.

    • Pattie

    • NJ

    • 4/24/2022

  • This is excellent as a main or a side dish with fish steak pork or chicken. love the deep flavor of and easy use of canned sun dried toms! the crunchy panko topping is a perfect complement. We halved the recipe for our small family of 2 and had leftovers!

    • Jo and Mark

    • SE Washington State

    • 4/24/2022