1 cup drained oil-packed sun-dried tomatoes (about 6 ounces) (<em>I used reconstituted dried tomatoes, not packed in oil</em>)
1/2 cup grated Romano cheese or Parmesan cheese
1/2 cup fresh basil
3 tablespoons pine nuts, toasted
3 garlic cloves
1/4 cup olive oil
1/4 cup water (depending on the consistency you'd like - add gradually!)
3/4 pound pasta

1. Combine sun-dried tomatoes, Romano cheese, basil, pine nuts and garlic in food processor. With machine running, gradually add olive oil and process until smooth paste forms. (Can be made prepared 2 weeks ahead. Cover and refrigerate.)

2. Cook pasta in large pot of boiling salted water until just tender but still firm to bite.

<em>(Note! I didn't do this last part, but instead drained the pasta and mixed in a few tablespoons of the paste right into the pasta to create a much thicker sauce for the pasta)</em>
 
3. Drain, reserving 1/2 cup cooking liquid. Combine 3/4 cup tomato pesto with reserved cooking liquid in same pot. Add linguine and toss over medium-high heat to coat, adding more pesto, if desired. Season to taste with salt and pepper and serve.