1 pound penne pasta
1 cup sun-dried tomatoes packed in oil, drained and roughly chopped
1/4 cup walnuts, toasted and chopped
1 clove garlic, peeled and smashed
1/2 cup loosely packed fresh basil, chopped
1/4 cup grated pecorino cheese
3/4 cup extra-virgin olive oil, plus more for garnish
Pinch red pepper flakes
Grated Parmesan, for garnish
Freshly ground black pepper
Important: Dose your sauce. Some people like the sauce thin, others like it very dense, which basically means less or more sauce that goes in the pasta. The tradition is to use a small ladle of the pasta water--the one you boiled the pasta in--and use it to dilute the sauce when you mix it in the pasta.
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