Ingredients:

  • 1 pound (450g) penne pasta
  • Salt for pasta water
  • 1/4 cup (60ml) olive oil
  • 1 red onion, finely chopped (approx. 1 medium)
  • 2 cloves garlic, minced
  • 1/2 cup (85g) sun-dried tomatoes, oil-packed, drained and chopped
  • 1/2 teaspoon red pepper flakes (optional, for a little kick)
  • 1/2 cup (120ml) vegetable broth or pasta water
  • 1/2 cup (approx. 60g) good quality pesto (store-bought or homemade)
  • 1/4 cup (30g) grated Parmesan cheese, plus more for serving
  • Fresh basil leaves, for garnish

Instructions:

  1. Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
  2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the chopped red onion and cook until softened and translucent. Add the minced garlic and red pepper flakes (if using), and cook for about 30 seconds until fragrant. Be careful not to burn the garlic!
  3. Add the chopped sun-dried tomatoes to the skillet and cook for a couple of minutes to release their flavour. Pour in the vegetable broth or reserved pasta water and bring to a simmer.
  4. Drain the cooked pasta and add it to the skillet with the sauce. Toss to combine, ensuring the pasta is well coated.
  5. Remove the skillet from the heat. Stir in the pesto and Parmesan cheese. Add a splash of pasta water if needed to loosen the sauce and create a creamy consistency.
  6. Serve immediately, garnished with fresh basil leaves and extra Parmesan cheese.