Linguine with Sun-Dried Tomatoes

By ccavaletti

Ingredients

• 1 (16 oz) package linguine
• 1 (7 oz) jar sun-dried tomatoes in oil
• 1/4 c pine nuts
• 3 garlic cloves, minced
• 1/4 c EVOO
• 1 (4 oz) package crumbled feta cheese - ** I would have liked more
• 2 Tbsp thin fresh basil strips
• Consider doubling - we ate every bit of it and would have eaten more.

Details

Servings 6

Preparation

Step 1

Prepare linguine according to package directions.

Drain tomatoes, reserving 2 Tbsp oil. Cut tomatoes into thin strips.

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.

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.

Toss together tomato mixture, hot cooked pasta, feta cheese, and basil in a large bowl. Sprinkle with toasted pine nuts.



From Southern Living Magazine, February 2010