Receipe of the Week

Penne with Sun-dried Tomato Pesto


12 ounces penne pasta
1 (8.5-oz) jar sun-dried tomatoes packed in olive oil
2 garlic cloves
dash of red pepper flakes
salt and freshly ground black pepper
1 cup (packed) fresh basil leaves
1/2 cup freshly grated Parmesan

Cook pasta according to package directions. Drain, reserving 1 cup of the cooking liquid.

In a food processor, blend the sun-dried tomatoes (including the oil), garlic, red pepper flakes, salt and pepper, to taste, and basil until tomatoes are finely chopped. Transfer tomato mixture to a large bowl and stir in the parmesan cheese.

Add the cooked pasta to the tomato mixture and carefully combine. Add enough reserved cooking liquid to keep moistened.