Penne with Sun-Dried Tomato Pesto

By commercecook

I've only made this once, and think that it is much better served warm and soon after making. I think if I was making it to use cold, I would stir in the Parmesan just before serving. Looks great if you decorate the top with basil leaves and cherry tomatoes that are cut in half.

Ingredients

• 12-16 ounces penne pasta
• 1 (7-8.5 ounce) jar of sundried tomatoes in oil (I prefer Alessi brand)
• 2 garlic cloves
• Salt and freshly ground pepper
• 1 cup (packed) fresh basil leaves
• 1/2 cup freshly grated Parmesan

Preparation

Step 1

Cook the pasta in a large pot of boiling salted water until tender, but sill firm to the bite, stirring occasionally, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.

Blend the sun-dried tomatoes and their oil, garlic, salt and pepper to taste, and basil leaves 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 to taste and serve.