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Photo: Howard Lee Puckett; Styling: Missie Neville Crawford Photo by: Photo: Howard Lee Puckett; Styling: Missie Neville Crawford

Linguine With Sun-Dried Tomatoes

Southern Living FEBRUARY 2010

  • Yield: Makes 6 servings
  • Total: 26 Minutes

Ingredients

  • 1 (16-oz.) package linguine
  • 1 (7-oz.) jar sun-dried tomatoes in oil
  • 1/4 cup pine nuts
  • 3 garlic cloves, minced
  • 1/4 cup extra virgin olive oil
  • 1 (4-oz.) package crumbled feta cheese
  • 2 tablespoons thin fresh basil strips

Preparation

1. Prepare linguine according to package directions.

2. Drain tomatoes, reserving 2 Tbsp. oil. Cut tomatoes into thin strips.

3. Heat pine nuts in a large nonstick skillet over medium-low heat, stirring often, 5 minutes or until toasted and fragrant. Remove nuts from skillet.

4. Increase heat to medium, and sauté garlic in 2 Tbsp. reserved oil and olive oil in skillet 1 minute or until garlic is fragrant. Stir in tomatoes, and remove from heat.

5. Toss together tomato mixture, hot cooked pasta, feta cheese, and basil in a large bowl. Sprinkle with toasted pine nuts.

Try This Twist!

Linguine With Tuna and Sun-Dried Tomatoes: Prepare recipe as directed. Stir in 2 (6-oz.) aluminum foil pouches solid white tuna chunks, drained, and 1 (3-oz.) can sliced black olives, drained.

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