ROTINI WITH SUN-DRIED TOMATOES & BASIL

By jarren

Ingredients

• 7 cups rotini (12 oz/375 g) 1.75 L
• 2/3 cup finely chopped drained oil-packed sun-dried tomatoes (about 10) 150 mL
• 1/2 cup chopped fresh basil (or 1/2 tsp/2 mL dried) 125 mL
• 1/2 cup grated Parmesan cheese 125 mL
• 1/4 cup chopped fresh parsley 50 mL
• 2 tbsp chopped fresh chives or green onions 25 mL
• 2 tbsp extra-virgin olive oil 25 mL
• 2 cloves garlic, minced 2
• 1/4 tsp pepper 1 mL

Details

Servings 4

Preparation

Step 1

In large pot of boiling salted water, cook pasta until tender but firm, 8 to 10 minutes. Reserving 1/2 cup (125 mL) of the cooking liquid, drain and return to pot.

Add tomatoes, basil, Parmesan cheese, parsley, chives, oil, garlic, pepper and reserved cooking liquid; toss to coat.