Sundried Tomato Pesto Pasta

Summer does not make me feel much like cooking. This recipe might change my mind. The sauce is basically a pesto with a little pasta water thrown in and warmed by the hot pasta. It smells like summer and is an easy, no-cook dinner. The pesto would also be lovely spread on crostini with goat cheese or ricotta. Definitely one to add to the summer dinner rotation.

Sundried Tomato Pesto Pasta

1 package or jar of sundried tomatoes*
1 clove garlic, smashed
1/4 cup slivered almonds, toasted
1 tablespoon basil leaves, torn
1/8 teaspoon (or to taste) red pepper flakes
parmesan cheese, grated (to taste)
salt and pepper
olive oil
cavatapi or other ridged pasta

Coarsely chop tomatoes and put in the bowl of a food processor. Add garlic, almonds, basil, red pepper flakes, and salt and pepper. Pulse a few times and with the processor running, add olive oil until mixture comes together into a loose paste. Stir in parmesan cheese. Transfer to air tight container or add to cooked pasta. Be sure to reserve a little pasta water to help the pesto adhere to the noodles.

Pesto tastes better the longer it sits. Making ahead of time is a good idea.

*The package of sundried tomatoes I used is simply a vacuum sealed container. If using a jar of sundried tomatoes in olive oil, be sure to drain and reserve the oil it comes in and add the jarred oil to the pesto and add regular olive oil if needed. If the jar is packed in water, drain the water and use regular olive oil.

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