Tagliatelle with Red Provençal Pistou

Ingredients

• 1 clove garlic
• 2 1/2 cups fresh basil
• 20 sundried tomatoes
• 1/4 cup grated Parmigiano Reggiano
• 6 tablespoons of olive oil
• Salt and pepper
• 1 pound fresh tagliatelle

Directions

1. Fill a large pot with water and set it over high heat. As it comes up to a boil, start the pistou: put the garlic in a food processor and pulse until it is finely chopped.
2. Add the basil, sundried tomato, Parmigiano Reggiano, olive oil, and salt and pepper to taste. Process until the mixture looks like pesto, stopping once to scrape the bowl so everything blends evenly.
3. Season the boiling water with salt, then add the tagliatelle and cook for about 4 minutes, just until done. Drain the pasta, saving 1 cup of the cooking water. Toss the tagliatelle with the pistou, splashing in the reserved pasta water as needed to loosen the sauce. Serve right away.