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.

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