Sun dried tomato pasta

Step 1

Add sun-dried tomatoes, ricotta, olive oil, basil, garlic, and parmesan cheese, ¼ tsp scant of fine salt to a food processor and blend for a few seconds. You want a pesto-like consistency (coarse rather than a puree). Set aside until pasta is done.

Step 2

Cook the pasta in a large pot of boiling salty water according to the package directions.

Step 3

Drain the pasta when it's still al dente, but remember to reserve ½ cup of the pasta cooking water.

Step 4

Return the pasta to the pot along with the pesto and a touch of the pasta water. Toss over medium heat until everything is well combined, adding the rest of the pasta water as much as needed to make the pasta moist.

Step 5

Serve immediately with freshly ground black pepper and grated parmesan and a drizzle of extra virgn olive oil if desired.