Best 3 Sun Dried Tomato Linguine Recipes
Indulge in a symphony of flavors with our tantalizing sun-dried tomato linguine recipes, a culinary journey that promises to delight your taste buds. Embark on a sensory adventure as we guide you through a myriad of culinary creations, each showcasing the vibrant essence of sun-kissed tomatoes. From the classic simplicity of a sun-dried tomato and basil sauce to the rich decadence of a creamy sun-dried tomato sauce, our recipes offer a diverse range of options to suit every palate. Experience the culinary magic of sun-dried tomatoes as they transform ordinary linguine into an extraordinary dish.
Check out the recipes below so you can choose the best recipe for yourself!
LINGUINE WITH SUN-DRIED TOMATO PESTO
Provided by Maura Chamberlain
Categories Food Processor Garlic Pasta Tomato Vegetarian Quick & Easy Parmesan Basil Pine Nut Bon Appétit Illinois
Yield 4 first-course servings
Number Of Ingredients 7
Steps:
- Combine sun-dried tomatoes, Romano cheese, basil, pine nuts and garlic in food processor. With machine running, gradually add olive oil and process until smooth paste forms. (Can be made prepared 2 weeks ahead. Cover and refrigerate.)
- Cook linguine in large pot of boiling salted water until just tender but still firm to bite. Drain, reserving 1/2 cup cooking liquid. Combine 3/4 cup tomato pesto with reserved cooking liquid in same pot. Add linguine and toss over medium-high heat to coat, adding more pesto, if desired. Season to taste with salt and pepper and serve.
SUN-DRIED TOMATO LINGUINE
We call this "Gus's Special Pasta" because my oldest child claimed it as his own. It's cheesy, garlicky goodness and quick to fix. -Courtney Gaylord, Columbus, Indiana
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a 6-qt. stockpot, cook linguine according to package directions for al dente. Drain, reserving 1/2 cup pasta water; return linguine to pot., Meanwhile, drain tomatoes, reserving 2 tablespoons oil. In a small microwave-safe bowl, combine garlic and reserved oil; microwave on high 45 seconds. Stir in drained tomatoes and lemon juice., Add tomato mixture to linguine. Toss with parsley, cheeses and enough pasta water to moisten.
Nutrition Facts : Calories 542 calories, Fat 21g fat (8g saturated fat), Cholesterol 32mg cholesterol, Sodium 726mg sodium, Carbohydrate 68g carbohydrate (3g sugars, Fiber 6g fiber), Protein 23g protein.
SCALLOPS WITH ZUCCHINI &SUN-DRIED TOMATO LINGUINE
Debbie knocked it out of the park with this recipe! There are so many flavors in the sauce and zucchini, I could eat that alone. The scallops on top make this a very impressive dinner.
Provided by Debbie Reid
Categories Seafood
Number Of Ingredients 16
Steps:
- 1. Prepare linguine according to package directions; set aside.
- 2. Pat dry the scallops, season with salt and pepper; set aside.
- 3. Cut the zucchini in half widthwise. Using a potato peeler, peel zucchini into thin strips, then cut the strips in half lengthwise; set aside. Heat 1 tablespoon butter and 1 tablespoon oil in a large, non-stick skillet over medium-high heat. Add in the shallot and garlic, cook for 1 minute. Add in the zucchini and sun-dried tomatoes, cook 1 minute. Lower heat to low, add in the linguine, lemon zest, lemon juice, basil, parmesan cheese, sun-dried tomato oil and 1 tablespoon butter, mix to combine, keep warm over low heat.
- 4. Meanwhile, heat a large, non-stick skillet over medium-high heat. Add in remaining 1 tablespoon butter and 1 tablespoon oil. When heated, add in the scallops and cook until golden brown, approximately 2 - 3 minutes. Turn scallops over and cook the second side in the same manner.
- 5. Add remaining 1 tablespoon oil to the linguine, toss to coat.
- 6. To serve, place linguine onto serving platter, making a small well in the center of the pasta. Place the scallops into center of the pasta. Garnish with additional fresh basil, lemon wedges and parmesan cheese and enjoy!
Tips:
- Prep the Ingredients: Before starting, measure and chop all the ingredients. This will make the cooking process smoother and more efficient.
- Choose High-Quality Ingredients: Opt for fresh, flavorful ingredients, especially the sun-dried tomatoes and herbs. They will greatly enhance the taste of the dish.
- Cook the Linguine Al Dente: Cook the linguine according to the package instructions to achieve the perfect al dente texture. This will ensure that the pasta is firm yet tender.
- Use a Generous Amount of Olive Oil: Olive oil adds richness and a delicious flavor to the dish. Don't be afraid to use a generous amount, as it will help to coat the pasta and vegetables.
- Let the Sauce Simmer: Allow the sauce to simmer for a few minutes to allow the flavors to meld and develop. This will result in a more flavorful and satisfying sauce.
- Add Fresh Herbs at the End: Finish the dish with a sprinkle of fresh herbs, such as basil or parsley, to enhance the freshness and aroma of the dish.
Conclusion:
This sun-dried tomato linguine is a delightful and flavorful dish that combines the tangy sweetness of sun-dried tomatoes with the savory richness of garlic, herbs, and Parmesan cheese. The addition of capers and pine nuts adds a nice textural contrast and extra depth of flavor. Whether you're a vegetarian or simply looking for a delicious and easy pasta dish, this sun-dried tomato linguine is sure to satisfy. So, gather your ingredients, put on your apron, and enjoy the process of creating this culinary masterpiece!
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