I adapted a recipe I saw on a recent episode of Giada At Home, for a Linguine with Sun-Dried Tomatoes. As usual, hers called for a ton of cheese but you could make this recipe vegan and not miss the cheese! It is plenty flavorful on its own. I did a couple tweaks and changed the pasta – I am not a linguine fan, just too thick for my taste!
For the green olives I used a package of Colavita that I had on hand, I find them at Cost Plus World Market. Unlike so many green olives they are not stuffed with pimento (yuck) and are good tasting. If you haven’t ever enjoyed green olives do check them out! On the sun-dried tomatoes Costco sells large jars that are great to have on hand. In this recipe a fresh lemon is absolutely needed – the zest is very important for the taste.
Sun-Dried Tomato, Olive and Lemon Sauce Spaghetti
- 1 lb. spaghetti Rigati
- 1 cup oil packed sun-dried tomatoes (see below)
- 4 ounces pitted green olives (about 1 cup)
- 1 large lemon, zested and juiced
- 1 Tbsp dry basil
- 1 tsp roasted garlic (jarred)
- Extra virgin olive oil to equal 1/3 cup
- ¼ tsp ground black pepper
Bring a large pot of water to a boil, cook pasta for time on package. Reserve 1 cup pasta water, drain pasta.
Drain the tomatoes in a mesh strainer over a bowl, collecting the oil. Take about 2 to 3 Tablespoons of the oil and add to it EVOO until you have 1/3 cup. Drain the olives and break part to make sure no pits are left.
In a food processor bowl add the ingredients except for the water and pulse till mixed and slightly chunky. Stir in the hot water and mix in by hand.
Toss the sauce with the hot pasta and salt as desired.
Serves 4 to 6, depending on appetite and side dishes.