Linguine with Sun-Dried Tomatoes

sun dried tomato pasta

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



  1. Bring a pot of water to a boil.

  2. Place tomatoes (including oil), garlic, oregano and parsley in a blender.

  3. Process on high until ingredients form the consistency of a paste.

  4. Season mixture with black pepper to taste.

  5. Add pasta to boiling water.

  6. Cook according to package directions.

  7. Add sauce to a skillet to warm through.

  8. Drain pasta, reserving 1 cup of pasta cooking water.

  9. Immediately add hot pasta to sauce.

  10. 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.

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