Linguine with Sun-Dried Tomatoes, Olives and Lemon
Servings
6
Prep Time
8 minutes
Cook Time
10 minutes
Ingredients
- 1 pound linguine pasta
- 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 garlic clove (roughly chopped)
- 1/3 cup extra-virgin olive oil
- 1/4 cup fresh lemon juice (from 1 large lemon)
- Zest of 1 large lemon
- 3/4 cup grated Parmesan cheese
- 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, about 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 juice, and lemon zest. Pulse until blended but still chunky.
- Add the tomato mixture and Parmesan cheese to the pasta and toss well until the pasta is coated. Season with salt and pepper, to taste.
1 comment
I was out of fresh basil so I used the basil pesto that I’d made and frozen earlier. We enjoyed this dish very much.