Photo Credit: Ray Kachatorian
Linguine with Sun-Dried Tomatoes, Olives and Lemon
Serves 4 to 6
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
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.