Linguine with Sun-Dried Tomato Sauce

• 8 oz linguine
• 1/2 cup sun-dried tomatoes (not oil-packed)
• 1/4 cup olive oil
• 3 cloves garlic, minced
• 1/4 cup fresh basil, chopped
• 2 tbsp tomato paste
• 1/4 tsp red pepper flakes
• Salt, to taste
• Freshly ground black pepper, to taste
• 1/4 cup grated Parmesan cheese (optional)
• 2 tbsp pine nuts (optional)

Steps

1. 1 Bring a large pot of salted water to a boil. Cook the linguine according to package instructions until al dente.
2. 2 While the pasta cooks, rehydrate the sun-dried tomatoes by soaking them in hot water for 10 minutes, then chop.
3. 3 Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
4. 4 Add chopped sun-dried tomatoes, tomato paste, red pepper flakes, salt, and pepper to the skillet. Cook for 3-4 minutes.
5. 5 Drain the pasta and add it to the skillet, tossing to coat with the sauce.
6. 6 Stir in fresh basil and cook for another minute.
7. 7 Serve immediately, topped with Parmesan cheese and pine nuts if desired.

Nutrition

Tips

• For extra richness, stir in a tablespoon of butter at the end.
• Reserve a bit of pasta water to loosen the sauce if needed.
• Toasted walnuts can replace pine nuts for a nice crunch.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of water or olive oil to revive the sauce.

Serving Suggestions

• Pair with a crisp green salad for a balanced meal.
• Add grilled chicken or shrimp for extra protein.

FAQ