Wednesday, July 16, 2014

Sun dried Tomato, Basil + Olive Linguine

This pasta is loaded with tangy, slightly salty bite from the sun dried tomatoes and olives, and is pulled together with the fruity olive oil, hint of garlic, and sprinkle of parmesan. Every time I think of this dish there is no question that I am making it for dinner that night.

Being the flavour fanatic that I am, I often go for bold tastes and flavours and enjoy mixing them together - anybody that spends a full day with me can vouch for this one. Often times I get carried away with the lemon and my family won't go near the dishes I prepare - this only means one thing... more for me ha!
However - this dish is one I have managed to perfect, in fact it is almost impossible to go wrong.
It is quick + simple to prepare and a go-to for impressing any guest. I originally got the idea from a family friend who followed a recipe in the White Water Cookbook (which is by the way, one of the best collections), naturally, when I made it I didn't follow the recipe at all and created something of my own.   It's an incredibly flavourful summer favourite as it can be used as a main or a side dish, and served hot or maybe even cold as a pasta salad.

Alter + adapt each of these ingredients to your liking, this is one of those dishes I never typically measure as it depends on what I have on hand/what flavours stand out to me that day. The measurements below are basically irrelevant.

Ingredients - based on 4 servings:

Pasta -
375g pasta of your choosing
 *I usually go with a whole wheat or spinach linguine of sorts - use appropriate amount for number of guests

1/4 cup olive oil (more or less depending on amount of pasta, this is the base to the sauce)
Juice from 1 lemon
Handful of fresh basil
1/3 cup sundried tomatos
1/3 cup black kalamata olives
1/3 cup artichoke hearts
1-2 tbsp minced garlic
Ground pepper to taste
Himilayan salt to taste (one dash if any - this depends on how salty your olives are)

6-8 Cherry Tomatoes cut in half
1/4 cup freshly grated parmasean
Ground pepper to taste

Top with Fresh ground pepper and grated parmesean

Gather all ingredients, prepare as appropriate.
Boil water for pasta, and follow pasta directions according to direction.
At the same time you waiting for water to boil to cook pasta, heat up olive oil in medium frying pan on low-medium heat.
Add garlic, sun dried tomatoes, olives, artichoke hearts and basil. Squeeze lemon into pan, add salt + pepper to taste.
Reduce heat and let simmer until the pasta is el dente. The longer you manage to simmer the sauce, the more your flavours will develop.
Drain pasta well, and put into pan with sauce.
Stir around pasta on low heat until pasta is coated.

Dish out pasta + top with parmesan cheese, ground pepper + fresh cherry tomatoes.
Serve + enjoy + repeat!

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