Yield: 4 servings
* 12 ounces penne pasta
* 1 (8.5-ounce) jar sun-dried tomatoes packed in olive oil
* 2 garlic cloves
* Salt and freshly ground black pepper
* 1 cup (packed) fresh basil leaves
* 1/2 cup freshly grated Parmesan
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.