Sun-Dried Tomato Sauce

this recipe will dress one pound of pasta.

a few chunks of Parmigiano-Reggiano cheese, about 3 ounces
1 jar of sun-dried tomatoes, packed in olive oil, about 8 ounces (do not drain)
1 whole garlic clove, peeled
a handful of fresh basil
1/4 teaspoon of black pepper
(optional - some red hot chile pepper, if you like it spicy)

Place the cheese in a food processor and process until coarsely ground.  Add all other ingredients to the food processor and process until you get the texture you like.  I process it pretty finely.

Toss with freshly cooked hot pasta.   Add a little hot pasta water to the pasta and sauce as you are tossing. Because of the amount of cheese already in the sauce, you really won't need additional cheese for grating.

note: generally, you don't need salt for this dish because the Parmigiano-Reggiano cheese is so salty.  Taste and adjust the seasoning according to what you like.

The Italian Dish
theitaliandishblog.com