Heat the water in a kettle for the pasta. When boiling, pour it into a large enough pot and bring it to boil. Once boiling add the salt and pasta. Cook according to package instructions although for rigatoni it should take anything from 9 to 12 minutes so check it at 10 minutes. You don't want to over cook it till it's too soft because the holes will flop making it difficult for the sauce to go in.

Once the pasta is ready, drain it keeping a cup of the pasta water just incase. Pour the pasta into a separate bowl and add the basil pesto and combine. This must be done off the heat (or the pesto will lose it's bold color)

Pour the sundried tomatoes with the oil and a tablespoon or 2 of filtered water into the blender and give it a quick whizz. Pour it into a saucepan add a few fresh basil leaves and heat it.

Pour the sun-dried pureed tomato over the basil pesto pasta and serve with additional fresh basil. Optional - A squeeze of fresh lemon, a sprinkle of fresh black pepper and a touch of freshly grated parmesan cheese.