Ingredients Jump to Instructions ↓

  1. 12 ounces penne pasta

  2. 1 (8 1/2-ounce) jar sun-dried tomatoes packed in olive oil

  3. 2 garlic cloves Salt and freshly ground black pepper

  4. 1 cup (packed) fresh basil leaves

  5. 1/2 cup freshly grated Parmesan

Instructions Jump to Ingredients ↑

  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. 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.


Send feedback