Penne with Sun-Dried Tomato Pesto

  • Level: Easy
  • Yield: 4 servings
  • Total: 25 min
  • Prep: 10 min
  • Cook: 15 min
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Ingredients

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

Directions

  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.
  2. 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.
  3. 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.
Let's Get Cooking!

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474 Reviews

andermm1

I have made this a few times. Followed exactly on first try. It seemed to oily for our liking. The next time I didn’t use all the oil in the sundried tomato jar and it was better. Also, I happened to have ricotta cheese the 2nd time I made it & mixed a little into individual plate-it was really good.

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