Linguine with Sun-Dried Tomatoes Make an Appointment Ask a Question Search Conditions A fresh and tangy pasta dish that can be modified for those with gluten allergies by replacing the linguine with gluten-free pasta. Ingredients 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 Directions 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. Nutrition Information Servings: 8 Calories: 369 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.