Pene with Sun-dried Tomato Pesto

This is extremely easy if you have a food processor. Prepare the pesto while the noodles are cooking, and you're ready to eat. It has a very unique taste, and very Italian. If you want to impress somebody, it looks so professional and has the air of a restaurant.



12 ounces penne pasta
1 (8.5 oz) jar sun-dried tomatoes packed in olive oil
2 garlic cloves
Salt and pepper to taste
1 packed cup fresh basil leaves (3 TBSP dried)
1/2 cup freshly grated Parmesan

Cook the pasta until tender. Drain, reserving 1 cup of 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 Parmesan. Add the pasta to the pesto and toss to coat, adding enough reserved cooking liquid to moisten. Season the pasta with salt and pepper to taste.