Sun Dried Tomato Sauce

Serve with linguine or other string-type pasta.

6 oz sun-dried tomatoes packed in oil, drained and finely chopped
1 clove garlic, finely chopped
¼ cup extra-virgin olive oil
1 Tbsp. balsamic vinegar
sea salt
black pepper, freshly cracked
6 fresh basil leaves, julienned

In a food processor, process the tomatoes and garlic until chopped very fine. Add the oil and vinegar and blend until smooth. Season to taste. Drain the pasta, setting aside some of the cooking water.

In a large bowl, toss the pasta with the sauce. Add the fresh basil. Add a little of the cooking water if the pasta seems too dry.

Makes enough for 1 lb of pasta or 4 servings.