Sundried Tomato Pesto Pasta

adapted from Everyday Food Magazine

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Simplicity is the crux of this recipe. It’s so simple that I didn’t even have it started with the hubs arrived home from work this week. He expressed a concerned look on his face, expecting dinner is at least an hour away (when he’s starving now), but it’s not. With just 7 ingredients, most of which live fully prepared in your pantry, and minimal slicing and dicing this recipe is a cinch to prepare, and better than your basic pasta and sauce. Plus, if you make a little extra you’ll have a delicious lunch the next day!

Total Time: 30 minutes
Serves: 3-4

Ingredients
6 oz fresh mozzarella, torn (or I like to use boccocini, the little mozzarella balls)
salt and pepper to taste
12 oz whole wheat penne
1 tbsp olive oil
1 pint cherry or grape tomatoes
1/2 cup sun-dried tomatoes, sliced
2 tsp minced garlic
1/3 cup sundried tomato pesto (store bought)

Directions

1. Place cheese in freezer (or don’t, but your pasta will have melty cheese globs. And maybe you like that, and that’s okay). In a large pot of boiling salted water, cook pasta until al dente. Reserve 1/2 cup pasta water. Drain pasta and set aside.

2. In pasta pot, hear oil over medium high heat. Add cherry tomatoes, sundried tomatoes, garlic and pasta water. Cook until cherry tomatoes soften, 3-4 minutes.

3. Add pasta, chilled cheese, and sundried tomato pesto to pot. Toss to combine. Serve hot with some crusty garlic bread.

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