Photo Credit: Elizabeth Newman
Sun-dried tomatoes are chewy, sweet, with an intense concentrated tomato flavor… and they’ve got a beautiful deep red color, too. They’re a powerhouse ingredient because you really don’t need many of them to give a dish tons of flavor.
One of the secrets to this dish is using the actual oil that the sun-dried tomatoes are packed in – it already has so much great, rich tomato flavor. Just blend it with some garlic, a generous amount of fresh basil, salt and pepper to taste, and Parmesan cheese to create a rich and deeply flavorful pesto.
This is also a dish that’s great served warm, or cold the next day. And the best part? It’s so easy, and the only thing you need to really cook are the noodles themselves.
Sun-Dried Tomato Pesto Pasta
- 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.