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Penne Pasta with Sun-Dried Tomato, Cherry Tomatoes and Pesto

You do want the best Parmigiano-Reggiano cheese when you serve it shaved.  It adds amazing taste.

  • 1 pound penne
  • 1 cup prepared pesto
  • 12  cherry tomatoes, halved or quartered (to your taste)
  • 1/3 cup oil-packed sun-dried tomatoes, cut in slivers
  • 1/4 cup toasted pignolia nuts
  • Freshly milled black pepper to taste
  • 1/4 cup top quality Parmigiano-Reggiano cheese, shaved
  • Fresh basil leaves
  

Method

Prepare pasta according to package directions or until al dente.  Drain in colander and transfer to a heated serving dish.

Pour on pesto and toss to coat every last pasta.  If pesto is too thick, you can add a tablespoon of the pasta water to thin it a little. 

When pesto is mixed in, add cherry tomatoes, sun-dried tomato slivers and nuts.  Season with freshly milled pepper to taste.  Top with Parmigiano shavings and garnish with fresh basil leaves.

Serves: 4 - 6.

Contributor: pat ciesla

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