Cooking Light OCTOBER 1997
Combine sun-dried tomatoes and 1/2 cup boiling water in a bowl, and let stand 30 minutes. Drain tomatoes, and chop.
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.
Go to Full Version of