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, salt and pepper, to taste, and basil
in a food processor
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.