Monday, January 26, 2009
Penne with Sun-dried Tomato and Almond Pesto
This is one of the easiest meals I have made. I just gathered all of the ingredients and threw them in the food processor, and it was done. It will take more time to cook your pasta than it takes to make this pesto.
I made mine for 4 people, and also I want to mention that if you want a less salty taste, you don't have to add any salt because the marinated sun-dried tomatoes are already pretty salty. What makes this pesto different from regular pesto is the exclusion of any cheese. The tomatoes are so savory and delicious, there is no need.
Package of your favorite Penne
3/4 cup of marinated sun-dried tomatoes. You can use the jarred variety, but you should be able to find these at any Italian deli.
1/4 cup of peeled almonds. It is very important they are peeled. If not the pesto will turn out gritty
handful of fresh basil leaves
1-2 large cloves of garlic(to taste, some people like food to be very garlicky)
1/4 tsp of course salt (to taste) I use Himalayan salt.
2 TBSP of olive oil
1/4 cup of water (this will encourage better mixing in the food processor
1 TBSP course salt for boiled water
In a large pot bring water to a boil and add 1 TBSP of salt. Throw in entire package of penne. While the pasta is boiling, put all ingredients listed in a food processor. Start with the sun-driedtomatoes and end with the water. Use high speed on food processor and process sauce until it is fine. You want to make sure that the tomato skins are well blended. Taste with a spoon and decide if you need more salt or not. If the sauce is not smooth enough add a bit more water, OR you can add some of the marinade from the tomatoes.
When Penne is al dente drain well, and then put back in same pot. Pour pesto over the pasta and stir well to mix sauce with pasta. Serve pasta in bowls and and garnish with fresh basil.
Pairs nicely with a New Zealand Sauvignon Blanc