Penne pasta with sun-dried tomato pesto sauce
Votes: 21
Time: 25 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
The slightly firm chunks of sun-dried tomatoes in Giada De Laurentiis's Parmesan pesto sauce make it even more delicious. Just toss the sauce with the pasta, and the whole family can gather around the table in just 25 minutes.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 340 g penne pasta (feathers)
- 1 can (240 g) of sun-dried tomatoes in olive oil
- 2 cloves of garlic
- Salt and freshly ground black pepper
- 1 cup fresh basil leaves (packed)
- 1/2 tbsp. grated parmesan
We recommend
Recipes with similar ingredients: penne pasta, pesto sauce, sun-dried tomatoes, basil, garlic, Parmesan cheese
Cooking the dish according to the recipe:
- In a large saucepan of boiling salted water, cook the pasta for 8 minutes, stirring occasionally, until cooked through but still slightly firm. Drain in a colander, reserving 1 cup of the cooking liquid.
- While the pasta is cooking, in a food processor, puree the sun-dried tomatoes with the oil they were canned in, garlic, salt and pepper to taste, and basil. Process until the tomatoes are chopped. Transfer the tomato mixture to a large bowl. Stir in the Parmesan.
Add the pasta to the pesto sauce and toss well, adding the remaining cooking liquid to prevent the mixture from becoming too thick. Season the pasta with salt and pepper to taste and serve.
Categories:
Similar recipes
