- 12 ounces penne pasta
- 1 (8 1/2 ounce) jar sun-dried tomatoes packed in olive oil
- 1 cup (packed) fresh basil leaves
- 2 garlic cloves
- 1/2 cup freshly grated Parmesan cheese
- Salt and freshly ground black pepper
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, basil, and garlic in a food processor just until the tomatoes are finely chopped. Transfer the tomato mixture to a large bowl. Stir in the Parmesan cheese. Season the pesto with salt and pepper, to taste.
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.
Prep Time: 10 minutesCook Time: 15 minutesEase of preparation: easy