Craving of Pasta: Linguine with Sun-Dried Tomatoes, Olives, and Lemon

Linguine with Sun-Dried Tomatoes, Olives, and Lemon

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


Directions

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.


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