HOWARD L. PUCKETT
Yield
4 servings (serving size: 1 cup sauce and 1 cup pasta)

How to Make It

Step 1

Combine sun-dried tomatoes and 1/2 cup boiling water in a bowl, and let stand 30 minutes. Drain tomatoes, and chop.

Step 2

Heat oil in a Dutch oven over medium-high heat. Add sun-dried tomatoes, onion, and next 5 ingredients (onion through garlic), and sauté 3 minutes. Stir in pasta sauce. Bring to a boil; reduce heat, and simmer 20 minutes. Stir in basil. Serve with linguine.

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