1. In the bowl of a food processor fitted with a metal blade add the sun-dried tomatoes, Pecorino Romano, basil, pine nuts and garlic. Blend to combine. With the motor running, slowly pour the Bellucci EVOO through the feed tube. Blend just until smooth.
2. In a large pot of boiling salted water, cook the pasta according to package instructions, until al dente. Reserve 3/4 cup of cooking liquid, then drain the pasta well. Transfer the pasta back to the pot on the stove and under a low flame, add the reserved cooking liquid and the sun-dried tomato pesto. Toss to thoroughly coat the pasta.
3. Transfer to serving bowl and top with chopped basil and a drizzle of Bellucci EVOO.