Penne with Sun Dried Tomatoes and Pine Nuts
|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.