Penne with sun-dried tomato pesto
This is one amazing, extremely simple, yummy pasta recipe that I have done over and over again many times. I reserve it for those days when I just don’t feel like cooking much. The boys love it, and it goes great with minestrone soup with all the thick, lumpy vegetables, and a glass of red wine!
Penne pasta – 12 ounces
Sun-dried tomatoes packed in olive oil – 1 (8.5-ounce) jar
Garlic cloves - 2
Salt and freshly ground black pepper
Fresh basil leaves – 1 cup (packed)
Parmesan – 1/2 cup freshly grated
1. Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite (al dente), 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.
[Recipe Source : Food Network]