Sun-Dried Tomato Linguine


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The sun-dried tomatoes make this dish. Without them, the pasta doesn't stand out.

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Serving Size / Yield

4-6 servings


  • 1 jar marinated sun-dried tomatoes, drained
  • 1 sm. garlic clove
  • 1/4 C. olive oil
  • 1 Tbs. balsamic vinegar
  • salt
  • 1 lb. linguine
  • 6 fresh basil leaves, cut into thin slices

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In a food processor, combine tomatoes and garlic. Process until finely chopped, then slowly add the oil and vinegar. Blend until smooth. Bring 4 qts. water to a boil in a large pot. Add 2 Tbs. salt, then pasta. Stir. Cook over high heat, stirring frequently, until pasta is al dente. Drain the pasta. In a large bowl, toss the pasta with tomato sauce and fresh basil. Serve.

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