Penne pasta with sun-dried tomato pesto sauce

Ingredients:

• 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

Preparation:

1. 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.
2. 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.