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Bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Reserve a mug-full of the pasta water, then drain and set aside.
Drain the tomatoes from the oil, reserving the oil. Combine the basil, sun dried tomatoes and Parmesan in a blender or food processor and process until smooth. Add 2 tablespoons of the tomato oil and continue to process until combined. Season with the salt and pepper.
In a bowl, combine the pasta and the sun dried tomato pesto and stir to combine. If needed, use some of the starchy cooking water to bring it all together.
Serve warm or cold.