- Place the sun-dried tomatoes in a bowl and cover with the water. Let them soak for 10 minutes, or until rehydrated and tender. Drain, and reserve the soaking water.
- Heat the olive oil in a large saucepan over medium heat. Add the onion and garlic and sauté until the onion is translucent. Add the sun-dried tomatoes and cherry tomatoes and cook, stirring occasionally, for about 8 minutes, until tender.
- Stir in the basil, tomato sauce, tomato paste, 1½ cups of the reserved soaking water, and the maple syrup. Stir until combined.
- Use an immersion blender to blend the mixture until smooth (or mostly smooth), or transfer to a blender and blend until smooth. Simmer for 10 minutes more, stirring occasionally. If the sauce is sputtering too much, reduce the heat to medium-low. Add peppe
- While the sauce is cooking, bring a large pot of water to a boil. Add the linguine and cook according to the package instructions until al dente. Drain.
- You can either add the pasta to the sauce or serve the pasta with the sauce spooned over it. Either way, garnish with a sprinkle of Pepita Parmesan (if using), olives, capers, and parsley (if using).
- Serve immediately. Leftovers will keep in an airtight container in the fridge for 3 to 4 days.
Sun-Dried Tomato Linguine
By Vilija C
Mar, 15th
614
Servings
4 persons
Cook Time
45 minutes
Ingredients
15
- 17
Ingredients
- For sun-dried tomato marinara sauce
- 4 ounces sun-dried tomatoes, chopped
- 2 cups warm water
- 1 teaspoon olive oil
- ½ medium yellow onion, diced
- 2 garlic cloves, peeled
- 2 cups halved cherry tomatoes
- ½ cup chopped fresh basil
- One 15-ounce can no-salt-added tomato sauce
- One 6-ounce can no-salt-added tomato paste
- 2 teaspoons maple syrup
- Black pepper to taste
- 1 pound linguine
- Pepita Parmesan, optional
- ½ cup sliced pitted green olives
- 2 tablespoons capers, rinsed and drained
- Chopped fresh parsley or basil, optional
