LINGUINE WITH SUN-DRIED TOMATO SAUCE
Prep: 5 minutes Cook: 9 minutes Seroes: 3 to 4
3/4 cup thinly sliced oil-packed sun-dried tomatoes, plus 3 tablespoons oil
from tomatoes
3 garlic cloves, minced
1 (28-ounce) can crushed tomatoes in puree
1/3 cup heavy cream
1 (9-ounce) package fresh linguine
1/4 teaspoon pepper
1 tablespoon balsamic vinegar
1/4 cup grated Parmesan cheese
1. In a large skillet, heat oil from tomatoes. Add garlic and cook over
medium heat 1 minute. Add canned tomatoes and sun-dried tomatoes and bring
to a boil over high heat. Reduce heat to medium and cook uncovered until
slightly reduced, about 5 minutes. Add cream and cook for 3 minutes to blend
flavors.
2. Meanwhile, in a large pot of rapidly boiling, lightly salted water, cook
lin guine until tender but finn, about 3 minutes. Drain into a colander.
3. Season sauce with pepper and stir in vinegar. Spoon over pasta and
sprinkle with cheese.
365 Great 20-Minute Recipes
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