Pesto and Sun-dried tomato Spaghetti

Summers mean easy meals and none can be easier than this. If you have pesto ready, it is simply a matter of minutes to serve it.

Sun-dried tomatoes add a tang to the pasta, if you do not have it try substituting it with cherry tomatoes. The pesto sauce will still keep the pasta divine.

The best way to measure how much spaghetti to cook is to have a pasta measure but you can make do by cooking spaghetti the size of a US quarter, about an inch or so for 1 person if making it for main course without any side dishes. It also converts into about 3 oz per person. Portion below is for 2 servings.

Ingredients:

1/2 cup Pesto
8-10 pieces sun-dried tomatoes
2 inches raw spaghetti (see above)
2 tablespoons Olive oil
Block of Parmesan to top the pasta

Boil a huge pot of water. When it reaches a boil add salt to it, enough to make it salty like salt water. Then add the pasta. If all the spaghetti does not fit into the water that is fine. As it cooks it will slip into the pot. Don't break the pasta to cook it. To check al dente, take a bit of a strand, if its without any raw crunch in the centre its done.

Chop the tomatoes to smaller pieces. Take a pan, add pesto and tomatoes. Warm the pesto, add olive oil and stir together. Add the strained pasta and toss to coat well. You can add a tablespoon or two of the pasta water to help coat the spaghetti evenly. 

Serve a spool of the pasta and top with some shaved Parmesan.