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Sun-dried Tomato and Basil Linguini

30-40 minutes Cook time 15 minutes Prep time 6 to 8 servings



On the stove

  1. In a hot skillet over medium heat, sauté pork and onion in olive oil for 5–6 minutes.
  2. Combine sun-dried tomatoes, chopped tomatoes, garlic, basil, vinegar, pepper, salt and pepper. Cover and simmer for about 30 minutes.
  3. Meanwhile, cook pasta according to package directions. Drain pasta and set aside.
  4. Season with salt and pepper, and add parsley.
  5. Reheat pasta for 1–2 minutes, adding a bit of butter or cream.
  6. Serve sauce over pasta and with a salad made with Boston lettuce, endives, freshly shaved Parmesan and a drizzle of garlic dressing, with an olive ciabatta bun.

Nutritional value (per serving)

  • 649 calories
  • 39 g of protein
  • 26 g of fat
  • 66 g of carbohydrates
  • 5 g of fibre
  • 9 g of sugar
  • 317 mg of sodium
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