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Linguine with sundried tomatoes
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| Ingredients | |
| 1 (16-oz.) package | linguine |
| 1 (7-oz.) jar | sun-dried tomatoes in oil |
| 1/4 cup | pine nuts |
| 3 | garlic cloves, minced |
| 1/4 cup | extra virgin olive oil |
| 1 (4-oz.) package | crumbled feta cheese |
| 2 tablespoons | thin fresh basil strips |
Preparation
1. Prepare linguine according to package directions.
2. Drain tomatoes, reserving 2 Tbsp. oil. Cut tomatoes into thin strips.
3. Heat pine nuts in a large nonstick skillet over medium-low heat, stirring often, 5 minutes or until toasted and fragrant. Remove nuts from skillet.
4. Increase heat to medium, and sauté garlic in 2 Tbsp. reserved oil and olive oil in skillet 1 minute or until garlic is fragrant. Stir in tomatoes, and remove from heat.
5. Toss together tomato mixture, hot cooked pasta, feta cheese, and basil in a large bowl. Sprinkle with toasted pine nuts.
Try This Twist!
Linguine With Tuna and Sun-Dried Tomatoes: Prepare recipe as directed. Stir in 2 (6-oz.) aluminum foil pouches solid white tuna chunks, drained, and 1 (3-oz.) can sliced black olives, drained.
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