- 12 ounces penne pasta
- 8.5 oz. sun-dried tomatoes, packed in olive oil
- 2 garlic cloves
- Salt and freshly ground black pepper
- 1 cup fresh basil leaves, packed
- ½ cup freshly grated Parmesan
ingredients
directions
1. Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain, reserving 1 cup of the cooking liquid. |
2. Meanwhile, blend the sun-dried tomatoes and their oil, garlic, salt and pepper, to taste, and basil in a food processor and blend until the tomatoes are finely chopped. Transfer the tomato mixture to a large bowl. Stir in the Parmesan. |
3. Add the pasta to the pesto and toss to coat, adding enough reserved cooking liquid to moisten. Season the pasta, to taste, with salt and pepper and serve. |
Categories
Vegetarian, Vegetarian Dishes
