Penne with Sun Dried Tomato Pesto

Ingredients:

12 ounces penne pasta
1 (8.5-ounce) jar sun-dried tomatoes packed in olive oil (taste the oil the tomatoes are in first, if you don't like it drain them and substitute your own oil for a better flavor)
3 garlic cloves
Salt and freshly ground black pepper
1 cup (packed) fresh basil leaves
1/2 cup freshly grated Parmesan
1/4 teaspoon red pepper flakes (or more to taste)

Directions:

Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.

Meanwhile, blend the sun-dried tomatoes and their oil, garlic, red pepper, salt and pepper, to taste, and basil in a food processor and blend until the tomatoes are finely chopped. Transfer the tomato mixture to a large bowl. Stir in the Parmesan.

Add the pasta to the pesto and toss to coat, adding enough reserved cooking liquid to moisten. Season the pasta, to taste, with salt and pepper and serve.

Garnish with additional Parmesan shavings and basil.