1 lb. Spaghetti
2 6-oz packages sundried tomato or 12 oz jar sun-dried tomatoes packed in olive oil
3 garlic cloves, chopped
1/4 cup pine nuts
1 cup mixed favorite herbs, leaves only (parsley, basil, oregano, sage, mint)
¼ cup olive oil
½ cup grated Parmigiano or Pecorino Romano
Bring a pasta pot of water to a boil. Salt the water and drop in the spaghetti. Cook until al dente, reserving a cup or so of pasta water before draining.
Meanwhile, make the pesto. Combine the tomatoes, garlic, nuts and herbs in a food processor. Pulse until it's all finely chopped. Add olive oil and pulse until incorporated. Put the tomato mixture in a large mixing bowl. Stir in the cheese, season with salt and pepper, add ½ cup pasta water and combine.
When pasta is done, drain and add to pesto sauce. Mix. Add more water if needed to moisten. Drizzle some olive oil. Taste and adjust for seasoning, Sprinkle a dusting of cheese on top.