- 1 lb. pasta
- ⅓ cup sun-dried tomatoes, chopped
- 1 clove garlic
- 6 fresh basil leaves
- 1 clove garlic, large
- 1 cup basil leaves, packed
- ¼ cup extra-virgin olive oil
- ⅓ cup Parmesan cheese
ingredients
directions
1. Combine in a small saucepan the chopped tomatoes, 1 clove garlic, and 6 basil leaves. Add enough water to cover; bring to a boil, remove from the heat, and let stand for 20 minutes. Meanwhile, in a large pot, start the water for the pasta boiling. |
2. Put the large clove garlic, the cup of basil leaves, the olive oil, and the cheese into a blender. Purée it to a paste. |
3. When the water is boiling, add the pasta. While it is cooking, the tomato mixture should finish cooling off. Drain it, and add it to the blender; purée again. Near the end of the pasta-cooking process, scoop out 1/2 cup of pasta water, and add it to the ingredients in the blender. Blend well, and add salt and pepper to taste. |
4. Drain the pasta, throw it back in the pot, and mix in the sauce from the blender. |
Categories
Main Course, Pasta & Pasta Sauces, Roundeye
