Penne with Sun-Dried Tomato Pesto

This is probably one of my favorite recipes. I love pesto because it’s so easy to make; the sun-dried tomato in this recipe makes it absolutely divine. The recipe comes from Giada De Laurentiis’ Everyday Italian cookbook (as well as on Food Network).

I would advise using good parmigiano reggiano that you grate yourself. Once you use the real stuff, there’s no going back to those tubs of parmesan at the grocery store.

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.