Tagliatelle with Provençal Red Pistou

This is a really nice variation on a classic pistou/pesto. It uses sun-dried tomatoes with the load of basil. (No nuts.)

I used (seedless) oven-dried tomatoes from the freezer. (I make several batches in the summer when the plum tomatoes are good.)

The recipe says it serves 4-6. I made a half recipe. Although I used all the pistou for two servings of tagliatelle, it would have served three easily.

Very simple to put together. Very tasty.

I originally collected this from the French Revolution blog, but Serious Eats seems to be related in some fashion.