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
- 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
- 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.