Linguine with Sun Dried Tomatoes


1 lb Racconto Linguine pasta
1 cup (6 oz) Racconto Sun-dried Tomatoes in Oil, drained, chopped or julienned
1 cup (4 oz) medium green olives, pitted
1 cup packed fresh basil leaves
2 tsps Racconto Chopped Garli
1/3 cup Racconto Extra-Virgin Olive Oil
Zest and juice of 1 large lemon
3/4 cup Racconto Grated Parmesan
Salt and freshly ground black pepper


Bring a large pot of water to a boil over high heat. Add the pasta and cook until tender but still rm to the bite, stirring occasionally, 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water. Place the pasta in a large serving bowl. In a food processor, combine the sun-dried tomatoes, olives, basil, garlic, oil, lemon zest, and lemon juice. Pulse until blended but still chunky. Add the Parmesan cheese to the pasta and toss well. Pour the tomato mixture on top and toss until the pasta is coated. Season with salt and pepper, to taste.

Total Prep Time: 30 minutes
Serves: 6