From the time I was a child, Sunday night in my house has always traditionally been a pasta dinner. Truthfully, I get so tired of meatballs and sauce. I also wanted a pasta without meat to satisfy the vegetarians …
It’s also been a slow-ish summer for me cooking-wise. Haven’t reached for the books on the shelves recently – and, after all, isn’t that the whole point of this blog?
So, it had to be pasta, had to be good … running REALLY late (as always), so it had to be quick.
You don’t get quicker, or tastier, than Giada de Laurentiis’ Sundried Tomato Pesto from Everyday Italian. Not many ingredients, simple prep, and delicious. Must have been … every morsel was gone, always the sign of a successful dinner!
This pesto is also great as a spread … yum, bruschetta … just leave out the step at the end adding in the pasta water. Oh, and don’t make or add the pasta!
- 1 lb penne pasta
- 1 (8.5-ounce) jar sun-dried tomatoes packed in olive oil
- 2 garlic cloves
- Salt and freshly ground black pepper
- 1 C (packed) fresh basil leaves
- 1/2 C 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 10 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.
NOTE: And you’re DONE! In the time it takes to boil the water and cook the pasta, dinner is ready. Add a loaf of bread and a salad and you’re off to the races!