Ingredients:
For Tomato Pesto:
200 g sun-dried tomatoes in oil, drained and oil reserved
1/2 cup pine seeds, slightly toasted
1 tsp dried oregano
1 tsp dried basil leaves
1 tbsp vegetable oil
4 medium shallots, finely chopped
6 cloves garlic, finely chopped
2 cups water
2 cubes chicken stock
8 cups water
400 g penne pasta
1/2 cup parmesan cheese, grated(optional garnish)
Direction:
To Prepare Tomato Pesto: Place all ingredients of tomato pesto in a food processor and process to a coarse paste.
Heat oil reserved from sun-dried tomatoes in a large frying pan, add shallots and garlic and cook until golden.
Add water, chicken stock and bring to boil until fully dissolved.
Add tomato pesto to the pan, stir and reduce heat to low.
Meanwhile, cook pasta in boiling water until al dente, drain and add to the sauce.
Coat pasta well with sauce and sprinkle with parmesan cheese as an optional garnish before serving.
0 Comments