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Penne With Sun Dried Tomatoes And Pine Nuts

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  Penne 450 Gram
  Sun dried tomatoes in oil 100 Gram, drained
  Red bird's eye chilies 1 Small
  Extra virgin olive oil 3 Tablespoon
  Pine nuts 120 Gram
  Garlic 1 Clove (5 gm), crushed
  Freshly ground black pepper To Taste
  Fresh basil leaves 1⁄4 Cup (4 tbs), shredded (Handful)

Boil the pasta according to the instructions on the packet.
In a blender, whizz the sun-dried tomatoes and chilli until smooth.
Add some olive oil if needed but not the oil from the tomatoes as it is too strong.
Heat a large pan and add the pine nuts - toast them without oil, just in the dry pan.
This happens quickly, so keep an eye on them and set aside when done.
Now add 1 tablespoon of olive oil to the pan and fry the garlic for 30 seconds.
Add the sun-dried tomatoes and remaining olive oil and cook on a low heat for a further minute.
Add the penne and pine nuts.
Stir in well, season with black pepper and serve with some shredded basil leaves.

Recipe Summary

Difficulty Level: 
Preparation Time: 
20 Minutes
Cook Time: 
30 Minutes
Ready In: 
50 Minutes

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