Linguine with Sun-Dried Tomatoes, Olives, and Lemon

18 04 2012

This is such a simple, light and delicious meal….perfect for a weeknight! And let’s face it, we could all use a little more “simple” during the week 🙂

Linguine with Sun-Dried Tomatoes, Olives, and Lemon

The following serves 4 (compliments of Giada De Laurentiis):

  • 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 (I used kalamata olives)
  • 1 packed cup fresh basil leaves (I used parsley)
  • 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 and reserved pasta water in a large serving bowl.

In a food processor, combine the sun-dried tomatoes, olives, basil or parsley, 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.

This Girl’s tip: I like to finish cooking my pasta in a saute pan. So rather than mixing everything in a large bowl, I heated a little olive oil in a large saute pan and sautéed about 1/2 cup chopped red onion and a small pinch of red pepper flakes until soft. Next, I added the sun-dried tomato mixture for a few minutes, to heat through. Then I added the drained pasta and reserved pasta water to that pan, and tossed to combine, finishing cooking for another minute. Off the heat, I mixed in the cheese and added salt and pepper to taste.

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