Best 3 Sun Dried Tomato Linguine Recipes
In the realm of culinary artistry, where flavors dance and textures intertwine, the dish known as "Sun Dried Tomato Linguine" stands as a testament to the transformative power of simple ingredients. A symphony of taste that awakens the senses, it effortlessly blends the tangy sweetness of sun-kissed tomatoes, the delicate savoriness of garlic and herbs, and the al dente texture of linguine pasta. Whether you're a seasoned chef or an aspiring home cook, embarking on a journey to discover the best recipe for this delectable dish is an adventure that promises to tantalize your taste buds and fill your kitchen with an aroma that will transport you to the sun-drenched fields of Italy.
Check out the recipes below so you can choose the best recipe for yourself!
LINGUINE WITH SUN-DRIED TOMATO PESTO
Provided by Maura Chamberlain
Categories Food Processor Garlic Pasta Tomato Vegetarian Quick & Easy Parmesan Basil Pine Nut Bon Appétit Illinois
Yield 4 first-course servings
Number Of Ingredients 7
Steps:
- Combine sun-dried tomatoes, Romano cheese, basil, pine nuts and garlic in food processor. With machine running, gradually add olive oil and process until smooth paste forms. (Can be made prepared 2 weeks ahead. Cover and refrigerate.)
- Cook linguine in large pot of boiling salted water until just tender but still firm to bite. Drain, reserving 1/2 cup cooking liquid. Combine 3/4 cup tomato pesto with reserved cooking liquid in same pot. Add linguine and toss over medium-high heat to coat, adding more pesto, if desired. Season to taste with salt and pepper and serve.
SUN-DRIED TOMATO LINGUINE
We call this "Gus's Special Pasta" because my oldest child claimed it as his own. It's cheesy, garlicky goodness and quick to fix. -Courtney Gaylord, Columbus, Indiana
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a 6-qt. stockpot, cook linguine according to package directions for al dente. Drain, reserving 1/2 cup pasta water; return linguine to pot., Meanwhile, drain tomatoes, reserving 2 tablespoons oil. In a small microwave-safe bowl, combine garlic and reserved oil; microwave on high 45 seconds. Stir in drained tomatoes and lemon juice., Add tomato mixture to linguine. Toss with parsley, cheeses and enough pasta water to moisten.
Nutrition Facts : Calories 542 calories, Fat 21g fat (8g saturated fat), Cholesterol 32mg cholesterol, Sodium 726mg sodium, Carbohydrate 68g carbohydrate (3g sugars, Fiber 6g fiber), Protein 23g protein.
SCALLOPS WITH ZUCCHINI &SUN-DRIED TOMATO LINGUINE
Debbie knocked it out of the park with this recipe! There are so many flavors in the sauce and zucchini, I could eat that alone. The scallops on top make this a very impressive dinner.
Provided by Debbie Reid
Categories Seafood
Number Of Ingredients 16
Steps:
- 1. Prepare linguine according to package directions; set aside.
- 2. Pat dry the scallops, season with salt and pepper; set aside.
- 3. Cut the zucchini in half widthwise. Using a potato peeler, peel zucchini into thin strips, then cut the strips in half lengthwise; set aside. Heat 1 tablespoon butter and 1 tablespoon oil in a large, non-stick skillet over medium-high heat. Add in the shallot and garlic, cook for 1 minute. Add in the zucchini and sun-dried tomatoes, cook 1 minute. Lower heat to low, add in the linguine, lemon zest, lemon juice, basil, parmesan cheese, sun-dried tomato oil and 1 tablespoon butter, mix to combine, keep warm over low heat.
- 4. Meanwhile, heat a large, non-stick skillet over medium-high heat. Add in remaining 1 tablespoon butter and 1 tablespoon oil. When heated, add in the scallops and cook until golden brown, approximately 2 - 3 minutes. Turn scallops over and cook the second side in the same manner.
- 5. Add remaining 1 tablespoon oil to the linguine, toss to coat.
- 6. To serve, place linguine onto serving platter, making a small well in the center of the pasta. Place the scallops into center of the pasta. Garnish with additional fresh basil, lemon wedges and parmesan cheese and enjoy!
Tips:
- For the best flavor, use high-quality sun-dried tomatoes. Look for tomatoes that are plump and have a deep red color.
- If you don't have any sun-dried tomatoes on hand, you can use regular tomatoes instead. Just be sure to roast them in the oven first to concentrate their flavor.
- Feel free to add other vegetables to this dish, such as zucchini, bell peppers, or mushrooms.
- If you want a creamier sauce, you can add a splash of cream or milk.
- Serve this dish with a side of crusty bread or a green salad.
Conclusion:
This sun-dried tomato linguine is a quick and easy meal that is perfect for a weeknight dinner. It is also a great way to use up leftover sun-dried tomatoes. The combination of sun-dried tomatoes, garlic, and basil creates a flavorful and aromatic sauce that is sure to please everyone at the table. So next time you're looking for a quick and easy pasta dish, give this sun-dried tomato linguine a try.
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