Linguine with Sun-Dried Tomatoes, Olives, and Lemon

I saw Giada De Laurentiis make this on her show Giada at Home and I instantly knew that I would love it and that it would be a hit with my family.  I have made several versions of this sauce using different combinations, but I have never put sun-dried tomatoes, olives and basil all in the same pesto.  It made my mouth water just thinking about it.  And since had all the ingredients stock-piled in my pantry I decided I would make it for dinner that night.  I have since added this recipe in the rotation of mainstays.  It’s quick, easy, and like I said you probably have all the ingredients you need right now in your pantry.  I have served this as a main course with a nice salad or as a side with steak or grilled chicken.



Linguine with Sun-Dried Tomatoes, Olives, and Lemon
Recipe type: Main, Entree, Side Dish
  • 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
  • ⅓ cup extra-virgin olive oil
  • Zest and juice of 1 large lemon
  • ¾ cup grated Parmesan
  • Salt and freshly ground black pepper
  1. 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.
  2. In a food processor, combine the sun-dried tomatoes, olives, basil, garlic, oil, lemon zest, and lemon juice. Pulse until blended but still chunky.
  3. 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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