Linguine with Sun-Dried Tomatoes
A fresh and tangy pasta dish that can be modified for those with gluten allergies by replacing the linguine with gluten-free pasta.
- 8 ounces sun-dried tomatoes (in oil), chopped
- 1 tablespoon garlic, crushed
- 1 tablespoon fresh oregano
- 1 tablespoon capers, rinsed
- 2 teaspoons fresh parsley
- 1 pound linguine
- 1/3 teaspoon black pepper
Bring a pot of water to a boil. Place tomatoes (including oil), garlic, oregano and parsley in a blender. Process on high until ingredients form the consistency of a paste. Season mixture with black pepper to taste. Add pasta to boiling water. Cook according to package directions. Add sauce to a skillet to warm through. Drain pasta, reserving 1 cup of pasta cooking water. Immediately add hot pasta to sauce. Stir in reserved pasta water if mixture appears too dry. Mix well.
This information has been approved by Clinical Nutrition
Services (February 2012). For specific diet information tailored to your
needs, we recommend you consult with one of our registered dietitians.