Friday, June 17, 2011

Penne with Sun-Dried Tomato Pesto


After my homemade Rosemary Basil Sun Dried Tomatoes were in the jar and sitting on the counter, they were taunting me, calling to me.  I knew I had to have them.  So, I made them into a Rosemary Basil Sun-dried Tomato Pesto and served them over some wheat penne pasta.  Absolutely delicious and so good I could eat it for breakfast.


Penne with Sun-dried Tomato Pesto

16 ounces dried penne pasta (I prefer Barilla)
1 jar of Rosemary Basil Sun Dried Tomatoes packed in olive oil
1/2 cup fresh 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 and reserve 1 cup of the cooking liquid.

Meanwhile, blend the sun-dried tomatoes and their oil in a food processor  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.

NOTE:  If you do not have the homemade Rosemary Basil Sun Dried Tomatoes you can substitute the following:

1 (8 oz jar) sun dried tomatoes packed in olive oil
2 cloves garlic, peeled
1 sprig rosemary
1 cup fresh packed basil
salt and pepper

Add these steps:

Pour olive oil from sun dried tomatoes into a small microwave safe jar.  Crush rosemary leaves with your hand enough to bend the leaves and release the aromatics.  Place sprig of rosemary in olive oil, cover with a paper towel and microwave for 15-30 seconds.  Remove bowl from microwave and discard the rosemary sprig. Put the rosemary infused olive oil, sun dried tomatoes, garlic cloves, and basil in the food processor and proceed with recipe.

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