Linguine with Sun-Dried Tomatoes, Olives, and Lemon

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The recipe looked incredible when Giada was preparing it, and I thought my girls (8 and 6 would love it...and they did. It has such great levels of flavor. I used two garlic cloves instead of one, and like another reviewer, I may cut back on the lemon next time around. The only issue I had was the consistency of the "paste/pesto". I used pasta water as Giada suggested to thin it out a bit, but it never quite seemed to "separate". Nevertheless, a great recipe.

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I thought this was overall a good recipe and my 1 year old son ate it up so that is a good sign! If I made it again I would cut back on the lemon and add an extra clove of garlic. The lemon overpowered the other flavors.

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The perfect light pasta dish!

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This pasta rocks and is super easy !

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The pasta water is added after all the sauce is added and mixed. Only 1/2 cup at a time. Ladle water, then mix sauce and pasta again. You want a paste-like feel to the sauce and pasta. Too much water and the meal is too watery.

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The pasta water cup is to help blend the sauce and mix with linguini because it's not the type of "on top sauce". It's a blend with pasta type of sauce so since the sun-dried tomatoes make it too thick, she said to use a cup of the water from the pasta instead of regular water but to be careful and not to put too much water. Ok? I wish the videos were attached to the recipes because it helps a lot more than just reading it. Only reason I know about the cup of water, for example, is because I watched the show and then went online for the recipe.

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This recipe sounds great and I really want to make it. But it doesn't say what to do with the cup of reserved pasta water. How does this fit into the recipe?