Linguine With Sun-Dried Tomatoes and Olives

Name: Linguine With Sun-Dried Tomatoes and Olives
Prep time: 8 min
Cook time: 9 min
Total time: 17 min
Yield: 6
Cuisine: Italian
Ingredients: 1 pound pasta, such as Linguine or Bucatini; 1 cup 6 ounces chopped or julienned sun-dried tomatoes in oil, drained; 1 cup 4 ounces medium green olives, pitted; 1 packed cup fresh basil leaves; 1 clove garlic (roughly chopped); 1/3 cup extra-virgin olive oil; Zest and juice of 1 large lemon; 3/4 cup grated Parmesan; Salt and freshly ground black pepper

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When it comes to busy weeknights, I rely heavily on recipes like this! Even though I do my best to plan out meals, there are always going to be those nights where you really don't feel like you have anything in the fridge. This is what I call a "pantry pasta" - I pretty much always have these ingredients on hand in the pantry. Even so, the flavors still taste super bright and fresh!

For this recipe, I basically whip up sun-dried tomatoes, green olives, garlic, basil, lemon and olive oil in a food processor until it's a chunky pesto-like consistency. After that, voila - just toss with cooked pasta and Parmesan cheese for a super flavorful and quick dinner that requires almost no cooking.

Prep Time

8 minutes

Cook Time

9 minutes

Calories

516

Author:

Giada De Laurentiis

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Ingredients

1 pound pasta, such as Linguine or Bucatini

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1 cup 6 ounces chopped or julienned sun-dried tomatoes in oil, drained

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1 cup 4 ounces medium green olives, pitted

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1 packed cup fresh basil leaves
1 clove garlic (roughly chopped)
1/3 cup extra-virgin olive oil

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Zest and juice of 1 large lemon
3/4 cup grated Parmesan

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Salt and freshly ground black pepper

Instructions

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water. Place the pasta in a large serving bowl.
In a food processor, combine the sun-dried tomatoes, olives, basil, garlic, oil, lemon zest, and lemon juice. Pulse until blended but still chunky.
Add the Parmesan cheese to the pasta and toss well. Pour the tomato mixture on top and toss until the pasta is coated. Season with salt and pepper, to taste.

Nutrition

per serving: Calories; 516

Amount/Serving % Daily Value

Carbs: 68 grams
Protein: 17 grams
Fat: 20 grams
Saturated Fat: 4 grams
Cholesterol: 11 milligrams
Sodium: 535 milligrams
Fiber: 5 grams
Sugar: 9 grams

nut free

vegetarian

1 comment

Sherri Walker - Jun 09

★★★★★

★★★★★

Super easy and yummy! Basically made a pesto with things already in my fridge: sun-dried tomatoes and green olives stuffed with garlic and jalapeños. Didn’t even have to heat it up; just added pesto to cooked pasta and dinner was served! Yay!!!

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