Photo: Linguine with Sun-Dried Tomatoes, Olives, and Lemon Recipe
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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By MGG04
Overland Park, KS
on May 16, 2013
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This was very good. A little tangy from the olives, sweet from the tomatoes and acidic from the lemon. The flavors balanced each other out. I ended up using almost 2 laddles of pasta water at the end because I used whole wheat pasta and it took more liquid to make it the right consistency.
By miskemouse_8831298
Schenectady, NY
on May 12, 2013
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This was very easy and very good. I used the wrong type of olives (spanish and it was still good. My husband loved it. The directions don't tell you what to do with the pasta water, so I read some of the reviews and found the answer. Add a little water to the finished dish to make it all come together. I added a little at a time because it shouldn't be swimming in the water.
By Brandon55122
on May 06, 2013
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I wasn't impressed with the recipe, all I could taste was oil, basil and lemon, seemed everything else in it was drowned out. Followed it to the letter. Cut down on the amount of the above stated would help a lot.
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