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. Ingredients8 ounces sun-dried tomatoes (in oil), chopped1 tablespoon garlic, crushed1 tablespoon fresh oregano1 tablespoon capers, rinsed2 teaspoons fresh parsley1 pound linguine1/3 teaspoon black pepper DirectionsBring 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 InformationServings: 8Calories: 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.