Sun-dried tomatoes preserved in olive oil, a bunch of fresh basil and minced garlic create a mouth-watering pesto in this flavourful pasta dish. Best of all it is a simple recipe that can be made in just 30 minutes!
Sun-Dried Tomato-Basil Pesto Penne
Ingredients Makes: 4 servings
3 cups (12oz) penne pasta, dried
4 sun-dried tomatoes *see recipe below !!
2 Tbsp of the sun-dried tomato infused olive oil (that the tomatoes were packed in)
3 garlic cloves, peeled
1 cup fresh basil leaves
1/3 cup Parmesan, freshly grated ~or~ Parmigiano-Reggiano cheese, freshly grated
2 Tbsp extra-virgin olive oil
pinch sea salt (or to taste)
pinch of ground black pepper (or to taste)
Prepare the pesto. Blend the sun-dried tomatoes and their infused-oil, garlic, sea salt and pepper and basil in a food processor and blend until the tomatoes are finely chopped. Then stir in the remaining 2 tablespoons of olive oil. Transfer the tomato-herb oil mixture to a large bowl. Stir in the grated Parmesan.
Prepare 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 or according to package instructions. Remove from heat source and drain the water.
Toss the pasta with the pesto-infused oil. Add the hot drained pasta to the pesto-infused oil and toss to coat. Season the pasta with salt and pepper to suit taste and serve immediately.
Recipe shared by: J. Marshall
*Try our Sun-Dried Tomatoes in Olive Oil recipe here!
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