When it's warm outside, I always want good pasta. Here's a recipe I made up for sun-dried tomato "pesto". It's made with sun-dried tomatoes in oil, garlic, and pine nuts. The result is a nice, light sauce that is both lighter and slightly tangier than marinara. You can get small jars of sun-dried tomatoes from Trader Joe's. Personally, I like to have fresh steamed broccoli with the pasta.
Sun-Dried Tomato "Pesto"
- 1/2 of an 8.5 ounce can of Sun Dried Tomatoes in oil
- 4 to 5 cloves of garlic, minced
- 1/4 cup pine nuts
- Extra-virgin olive oil
Place the tomatoes (with oil from the jar), garlic, and pine nuts into a blender or food processor. Add in enough olive oil to almost cover the other ingredients. Blend the ingredients, stopping occasionally to redistribute the ingredients if needed. If the sauce is too thick for your liking or you have trouble blending it, add more olive oil. Serve over warm pasta, tossing well.