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 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.
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.