1cup(6 oz.) chopped or julienned sun-dried tomatoes in oil, drained
1cup(4 oz.) medium green olives, pitted
1cupfresh basil leaves, packed
1clovegarlic, roughly chopped
1/3cupextra-virgin olive oil
Zest and juice of 1 large lemon
3/4cupgrated Parmesan cheese
Salt and freshly ground back pepper
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender, but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water. Place the pasta in a large serving bowl.
In a food processor, combine the sun-dried tomatoes, olives, basil, garlic, oil, lemon zest, and lemon juice and reserved pasta water. Pulse until blended but still chunky.
Add the Parmesan cheese to the pasta and toss well. Pour the tomato mixture on top and toss until the pasta is coated. Season with salt and pepper to taste. Enjoy!
Add cooked shrimp or chicken to pasta, if desired.