Sun-Dried Tomato Linguine

Sun-Dried Tomato Linguine Recipe

By Veegs

🔪Prep Time: 15 minutes

👩‍🍳Cook Time: 30 minutes


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 (gluten-free if necessary)

Pepita Parmesan, optional

½ cup sliced pitted green olives

2 tablespoons capers, rinsed and drained

Chopped fresh parsley or basil, optional


1Place 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.

2Heat the olive oil in a large saucepan over medium heat.

3Add the onion and garlic and sauté until the onion is translucent.

4Add the sun-dried tomatoes and cherry tomatoes and cook, stirring occasionally, for about 8 minutes, until tender.

5Stir in the basil, tomato sauce, tomato paste, 1½ cups of the reserved soaking water, and the maple syrup. Stir until combined.

6Use an immersion blender to blend the mixture until smooth (or mostly smooth), or transfer to a blender and blend until smooth.

7Simmer for 10 minutes more, stirring occasionally. If the sauce is sputtering too much, reduce the heat to medium-low. Add pepper.

8While the sauce is cooking, bring a large pot of water to a boil.

9Add the linguine and cook according to the package instructions until al dente. Drain.

10You 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.

11Leftovers will keep in an airtight container in the fridge for 3 to 4 days.

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