0 Picture
Ingredients
- 12 ounces penne pasta
- 1 (8.5-ounce) jar sun-dried tomatoes packed in oive oil
- 2 garlic doves
- Salt and freshly ground black pepper
- 1 cup (packed) fresh basil leaves
- 1/2 cup freshly grated Parmesan
Details
Servings 4
Preparation time 10mins
Cooking time 25mins
Preparation
Step 1
Cook the pasta in a large pot of boiling sailed water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain, reserving 1 cup of the cooking Squid.
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.
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.
Review this recipe