Ingredients:
16 ounces penne pasta
1 (8 1/2 ounce) jars sun-dried tomatoes packed in oil
1 cup prepared basil pesto
salt & freshly ground black pepper, to taste
1/2 cup freshly grated parmesan cheese
Directions:
Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally. Drain, reserving 1 cup of the cooking liquid.
Meanwhile, add the sun-dried tomatoes and their oil into a food processor until the tomatoes are finely chopped. Transfer the mixture into a large bowl and add the basil pesto and mix well. Season with salt and pepper.
Add the pasta to the pesto and toss to coat, adding just enough reserved cooking liquid to moisten. Serve with freshly grated Parmesan cheese.
Servings: 6
Time preparation: 10 min.
Time total: 25 min.