No Cook Sun-Dried Tomato Pasta Sauce

This pasta is so quick and easy - you're going to love it.  Perfect for hot summer days when you don't feel like slaving over the stove. 

I used orecchiette pasta for this recipe because it's one of my favorite shapes of pasta for holding sauce.  Also, it means "little ear" in Italian, which is adorable, don't you think?

{ Recipe adapted from one of my favorite food blogs,  The Italian Dish. }

Ingredients:

- 1 lb of your favorite pasta

- 1/2 cup of Parmesan-Reggiano cheeses, chopped into chunks

- 8 oz jar of sun dried tomatos packed in oil (do not drain)

- 2 garlic cloves, peeled

- 1 large handful of fresh basil leaves

- 1/4 teaspoon red pepper flakes (less if you don't like the spice)

- salt, to taste

- 1/2 cup reserved pasta water

Directions:

1.  Bring a pot of water to boil.  Add pasta and cook according to package directions.  Drain pasta, reserving 1/2 cup of water, and set aside.

2.  Meanwhile, prepare the sauce.  Add cheese to food processor or blender and process until it is coarsely ground.  Add tomatoes, garlic, basil, pepper, salt, and reserved pasta water.  Process until sauce is combined and almost smooth.

3.  Toss with pasta and enjoy!