My husband loves sun-dried tomatoes. After I made this, he felt no other sun-dried tomato recipes could compare and requested it again and again (and this is from the guy who rarely has a dinner preference). I’m not a huge fan of sun-dried tomatoes but I think this dish is a-m-a-z-i-n-g! It’s super easy and full of flavor. An excellent choice for potlucks or large dinner parties!
This recipe has earned 5/5 stars with over 400 reviews.
prep: 10 minutes
cook: 15 minutes
makes 4 servings
16 ounces pasta (I usually use whole wheat fusilli)
1 (8.5-ounce) jar sun-dried tomatoes packed in olive oil (Trader Joe’s sells a bottle in this exact size)
2 garlic cloves
salt and pepper to taste
1 cup (packed) fresh basil leaves
6 fresh white mushrooms (quartered or sliced)
1 cup of loosely-packed baby spinach
1/2 cup freshly grated Parmesan
- Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite. Drain, reserving 1 cup of the cooking liquid.
- Meanwhile, blend the sun-dried tomatoes and their oil*, garlic, salt and pepper, to taste, and basil in a food processor and blend until the tomatoes are finely chopped. Transfer the tomato mixture to a large skillet. Add the mushrooms and cook over medium heat stirring occasionally for about 5 minutes or until the mushrooms are soft.
- Add the pasta and baby spinach to the pesto and toss to coat in the skillet, adding enough reserved cooking liquid to moisten. Cook until baby spinach is almost wilted. Sprinkle with Parmesan and serve immediately.
*To reduce the oiliness, I usually do not use all of the oil in the jar
See http://www.foodnetwork.com/recipes/giada-de-laurentiis/penne-with-sun-dried-tomato-pesto-recipe/index.html for the original Penne with Sun-dried Tomato Pesto recipe.