Bucatini with Basil, Sun-Dried Tomatoes, and Pine Nuts
1 cup dry-packed sun-dried tomatoes
1/2 cup pine nuts
1 tbs basil
3 tbs olive oil
2 garlic cloves, finely chopped
salt, to taste
1/4 lb pkg bucatini
2 tbs butter

1/4 cup Parmesan
pepper, to taste
Soak tomatoes in hot water for 30 minutes, or until tender. Drain and squeeze dry, then chop them. Set aside. Using a mortar and pestle, a food processor, or a blender, pound or roughly grind the pine nuts, take care not to pulverize them. They should retain a grainy texture and stand out in the dish rather than be overprocessed into a paste. Set aside. In a food processor or mortar, combine the basil, olive oil, garlic and 1/3 tsp of salt, and pound to a rough paste. Transfer to a serving bowl large enough to hold the pasta later. Cook the pasta according to directions. Drain, reserving some of the water. Toss the pasta in the bowl with the basil mixture and butter. Add the tomatoes, pine nuts, Parmesan, and pepper. Toss well, adding a little cooking water, if necessary, to moisten the pasta so that the sauce is evely distributed.