Penne with Sun-Dried Tomato Pesto

Here is a dish that is perfect for a sunny summer day. Add this Mediterranean special to your summer fun.

INGREDIENTS
12 ounces penne pasta
1 (8.5-ounce) jar sun-dried tomatoes
packed in olive oil
2 garlic cloves
Salt and freshly ground black pepper
1 cup (packed) fresh basil leaves
½ cup freshly grated Parmesan

DIRECTIONS

1. 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, reserving 1 cup of the cooking liquid.
2. 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.
3. 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.

Recipe courtesy of Giada De Laurentiis.