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Sun-dried Tomato and Basil Pasta
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| 12 oz | penne pasta |
| 8 oz | jar sun dried tomatoes in olive oil |
| 2 cloves | garlic |
| Salt | |
| pepper | |
| 1 cup | packed fresh basil leaves |
| 1/2 cup | fresh grated Parmesan |
Cook pasta in boiling salted water until tender but still firm to bite. Drain, reserving 1 cup liquid. Meanwhile, blend tomatoes with their olive oil, garlic, salt and pepper, and basil in food processor. Blend until tomatoes are finely chopped. Transfer to large bowl. Stir in Parmesan. Add pasta to presto and toss to coat, adding enough reserved liquid to moisten.
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