Sun-Dried Tomato Linguine
This simple recipe is an excellent choice for a weeknight dinner! It's full of flavor and color! Just imagine all that goodness. If you haven't tried it yet, check on the recipe below. Enjoy!
Servings 4 makes 6 cups/1.4L sauce
Ingredients
sun-dried tomato marinara sauce
- 4 oz (110g) sun-dried tomatoes, chopped
- 2 cup (480ml) warm water
- 1 tsp olive oil
- ½ medium yellow onion, diced
- 2 garlic cloves, peeled
- 2 cups (290g) halved cherry tomatoes
- ½ cup (15g) chopped fresh basil
- One 15 oz (425g) can no-salt-added tomato sauce
- One 6 oz (170g) can no-salt-added tomato paste
- 2 tsp maple syrup
- black pepper to taste
- 1 pound (455g) linguine (gluten-free if necessary)
- Pepita Parmesan (optional)
- ½ cup (55g) sliced pitted green olives
- 2 tbsp capers, rinsed and drained
- chopped fresh parsley or basil (optional)
Instructions
- Place the sun-dried tomatoes in a bowl and cover with the water. Let them soak for 10 minutes, or until rehydrated and tender. Drain, and reserve the soaking water.
- Heat the olive oil in a large saucepan over medium heat. Add the onion and garlic and sauté until the onion is translucent. Add the sun-dried tomatoes and cherry tomatoes and cook, stirring occasionally, for about 8 minutes, until tender. Stir in the basil, tomato sauce, tomato paste, 1½ cup(360ml) of the reserved soaking water, and the maple syrup. Stir until combined.
- Use an immersion blender to blend the mixture until smooth(or mostly smooth), or transfer to a blender and blend until smooth. Simmer for 10 minutes more, stirring occasionally. If the sauce is sputtering too much, reduce the heat to medium-low. Add pepper.
- While the sauce is cooking, bring a large pot of water to a boil. Add the linguine and cook according to the package instructions until al dente. Drain.
- You can either add the pasta to the sauce or serve the pasta with the sauce spooned over it. Either way, garnish with a sprinkle of Pepita Parmesan(if using), olives, capers, and parsley(if using). Serve immediately. Leftovers will keep in an airtight container in the fridge for 3 to 4 days.
