Linguine with Sun-Dried Tomatoes
Ingredients
2 servings
For the pasta
- Linguine 200 g
- Water for boiling the pasta 2 l
- Salt for boiling the pasta 14 g
For the sauce
- Sun-dried tomatoes 50 g
- Tomato pulp 1 cup
- Cherry tomatoes 100 g
- Chili pepper 1
- Garlic 1-2 cloves
- Parsley 5-6 sprigs
- Olive oil 1 tbsp
- Salt to taste
- Ground black pepper optional
Step-by-step recipe
Sauce
Making linguine with different tomatoes (sun-dried, pulp, fresh) is easy and quick. Sun-dried tomatoes are sold in small jars and are a tasty addition to many dishes, especially sandwiches. Use small cherry tomatoes or the so-called cocktail tomatoes. They come in mixed colors, which helps the finished dish look good.
You can use store-bought tomato pulp, or, in season, blend ripe tomatoes after peeling them and removing the seeds. Canned pulp is usually sold in jars of 200 g and up. For two servings, half a jar or a little more is enough. In a pinch, use a glass of good-quality tomato juice, but you will need to cook the sauce a little longer without a lid so the extra liquid evaporates.
Prep the ingredients: peel the garlic and crush the cloves with the flat of a knife, deseed the chili and cut it into thin strips, take the sun-dried tomatoes out of the jar and cut them into thin sticks.
Flavor the oil: heat the olive oil in a skillet over medium heat and fry the garlic and chili until the garlic starts to turn golden. Then throw the garlic away. The chili can stay, since a little heat in the dish is nice.
Fry the sun-dried tomatoes in the flavored olive oil for 1-2 mins.
Add the tomato pulp to the skillet and simmer, covered, over low heat for 4-5 mins. Salt to taste.
Pasta
Cook the pasta: in a large pot, bring 2 l of water to a boil over high heat, salt it (14 g of salt, 7 g per 1 l of water) and cook the linguine for the time on the package. For al dente, this pasta usually takes 8-9 mins. Don’t overcook it.
Drain the linguine in a colander, then move it to the skillet with the sun-dried tomatoes and sauce. Chop the parsley leaves with a knife and add them to the pasta. Cut the cherry tomatoes in half and add them to the pasta too.
Stirring constantly, fry the pasta with the sauce and tomatoes over medium heat for 2-3 mins, so the sauce coats everything and all the ingredients combine. If you like, add a little freshly ground black pepper.
Serving
Divide the pasta among plates, garnish with a sprig of parsley and serve while hot.
Don’t reheat this dish. Cook it for one sitting.
You don’t have to use linguine. Wide pasta such as fettuccine works too, and bavette turns out nicely. In tomato season, you can swap the cherry tomatoes for regular tomatoes cut into large cubes, as long as they aren’t overripe. You can also try fresh basil instead of parsley.
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Calories and macros
515 kcal
Serving ≈ 410 g
- Protein16 g13% of kcal
- Fat12 g22% of kcal
- Carbs80 g65% of kcal
100 g128 kcalProtein 3.9 gFat 3 gCarbs 19.7 g
Calculated from the recipe ingredients, excluding salt and spices. Data: USDA and Matvaretabellen.