Penne with Sun-Dried Tomato Pesto


16 ounces penne pasta (I prefer Barilla)
1 jar of Rosemary Basil Sun Dried Tomatoes packed in olive oil
1/2 Cup fresh 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 and reserve 1 cup of the cooking liquid.

Meanwhile, blend the sun-dried tomatoes and their oil in a food processor 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.

NOTE: If you do not have the homemade Rosemary Basil Sun Dried Tomatoes you can substitute the following:

1 (8 oz jar) sun dried tomatoes packed in olive oil
2 cloves garlic, peeled
1 sprig Rosemary
1 Cup fresh packed basil
Salt and Pepper

Add these steps:

Pour olive oil from sun dried tomatoes into a small microwave safe jar. Crush rosemary leaves with your hand enough to bend the leaves and release the aromatics. Place sprig of rosemary in olive oil, cover with a paper towel and microwave for 15-30 seconds. Remove bowl from microwave and discard the rosemary sprig. Put the rosemary infused olive oil, sun dried tomatoes, garlic cloves, and basil in the food processor and proceed with recipe.

Copyright ©2011 The Slow Roasted Italian – All rights reserved.