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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... giadzy.com

Linguine With Sun-Dried Tomatoes and Olives

Serves 4 to 6

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.

Linguine With Sun-Dried Tomatoes and Olives

By: Giada De Laurentiis

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.

Linguine With Sun-Dried Tomatoes and Olives

Serves:
6 people
Cooking Level: Beginner
Prep Time
8 minutes
Cook Time
9 minutes
Inactive Time
Total Time
17 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 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:

Calories: 516kcal | Carbohydrates: 68g | Protein: 17g | Fat: 20g | Saturated Fat: 4g | Cholesterol: 11mg | Sodium: 535mg | Potassium: 820mg | Fiber: 5g | Sugar: 9g | Vitamin A: 343IU | Vitamin C: 7mg | Calcium: 184mg | Iron: 3mg
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Linguine With Sun-Dried Tomatoes and Olives

Photo Credit: Elizabeth Newman

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.

Linguine With Sun-Dried Tomatoes and Olives

Serves:
6 people
Cooking Level: Beginner
Prep Time
8 minutes
Cook Time
9 minutes
Inactive Time
Total Time
17 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 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:

Calories: 516kcal | Carbohydrates: 68g | Protein: 17g | Fat: 20g | Saturated Fat: 4g | Cholesterol: 11mg | Sodium: 535mg | Potassium: 820mg | Fiber: 5g | Sugar: 9g | Vitamin A: 343IU | Vitamin C: 7mg | Calcium: 184mg | Iron: 3mg
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Nut Free
Vegetarian
Photo of lizzynewm

Article by Giada De Laurentiis