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Linguine With Sun-Dried Tomatoes and Olives
Category
Main Course
Prep Time
8 minutes
Cook Time
9 minutes
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
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
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
1 comment
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!!!