This sun dried tomato linguine is a quick pasta dish perfect for any night of the week. It transforms simple ingredients into a flavor-packed meal. This tomato linguine comes together fast.
Key takeaways
- The key to this dish is emulsifying the sauce with starchy pasta water and ricotta.
- Reserve at least one cup of pasta water before draining.
- Add spinach at the end to wilt gently.
- Adjust pasta water to achieve the perfect sauce consistency.
Sun Dried Tomato Linguine Dream
Ingredients
- 4 servings whole wheat linguine
- 1/2 cup ricotta cheese
- 1 cup reserved pasta water
- 2 cups spinach
- 3 tbs. of Sun Dried Tomato Dill seasoning mix from The Golden Fig
- Optional: White crumbly cheese like Gorgonzola for topping
Instructions
- Cook linguine according to package directions. Reserve 1 cup of the starchy pasta water before draining.
- In a food processor, combine the Sun Dried Tomato Dill seasoning mix with the ricotta cheese. Add a splash of milk or cream if needed to reach a smooth, spreadable consistency.
- Add the ricotta mixture to the drained, hot linguine. Toss well to coat. Gradually add spoonfuls of the reserved pasta water, mixing until the sauce reaches your desired creamy consistency. Add more water if the sauce seems too dry or thick.
- Stir in the fresh spinach and toss until it just begins to wilt from the heat of the pasta.
- Serve immediately, topping each portion with crumbled Gorgonzola cheese or your favorite white crumbly cheese.
Notes
– Don’t skip reserving the pasta water; its starchiness is key to a creamy sauce.
– Adjust the amount of pasta water to achieve your preferred sauce thickness.
– Fresh dill makes a significant difference; use it if possible. Allergens: Milk, Wheat. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
The technique that makes it
What makes this Sun Dried Tomato Linguine Dream work is creating a creamy, emulsified sauce using minimal ingredients. The key is the reserved pasta water, which is starchy. When this starchy water is whisked vigorously with the ricotta cheese and the sun-dried tomato dill seasoning, it forms a smooth, cohesive sauce that coats the linguine beautifully. Don’t drain all the pasta water; aim to reserve at least a cup. The heat from the pasta and the water helps the ricotta melt and incorporate, while the starch acts as a natural binder. Adding the spinach at the very end allows it to wilt gently in the residual heat, preserving its bright color and nutrients without overcooking.
Troubleshooting
- Sauce is too thick: Add a little more reserved pasta water, a tablespoon at a time, whisking continuously until the desired consistency is reached. The starch in the water will help loosen the sauce without making it watery.
- Sauce is too thin: The sauce may not have emulsified properly. Gently simmer the sauce for another minute or two, stirring constantly, to allow some of the liquid to evaporate and the starch to thicken it. Ensure the ricotta is fully incorporated.
- Linguine is sticky: This can happen if the pasta is overcooked or if it sits too long after draining. Undercook the pasta slightly (al dente) and toss it immediately with the sauce. Avoid rinsing the pasta, as this removes the starch needed for sauce adhesion.
- Flavor is bland: The sun-dried tomato dill seasoning is crucial for flavor. Ensure you’re using the full amount. If you’ve substituted the seasoning, adjust salt and herbs accordingly. A pinch of black pepper can also enhance the overall taste.
Substitutions
- Whole wheat linguine: Regular linguine or spaghetti can be used. The cooking time may vary slightly, so cook according to package directions until al dente. The texture will be slightly different, less nutty.
- Ricotta cheese: Mascarpone cheese can be substituted for a richer, creamier sauce. Goat cheese can also work, offering a tangier flavor profile. Adjust seasoning as these cheeses have different inherent saltiness.
- Spinach: Kale or Swiss chard can be used, but they require a longer cooking time. Chop them finely and add them to the sauce a few minutes earlier to ensure they soften adequately.
- Sun Dried Tomato Dill seasoning mix: If unavailable, create a DIY mix using 2 tablespoons of finely chopped sun-dried tomatoes (oil-packed, drained), 1 tablespoon of dried dill, 1 teaspoon of garlic powder, and 1/2 teaspoon of salt. Adjust to taste.
Pro tips
- Use high-quality sun-dried tomatoes for the best flavor.
- Don’t skip reserving the pasta water; its starchiness is key to a creamy sauce.
- Adjust the amount of pasta water to achieve your preferred sauce thickness.
- Fresh dill makes a significant difference; use it if possible.
Enjoy this flavorful sun dried tomato dill linguine as a satisfying main course. Feel free to add grilled chicken or shrimp for an extra protein boost.
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Frequently asked questions
What kind of tomatoes are best for sun dried tomato linguine?
For this recipe, oil-packed sun-dried tomatoes are ideal. They are already rehydrated and infused with flavor from the oil, which adds richness to the sauce. If you can only find dry-packed sun-dried tomatoes, you’ll need to rehydrate them in warm water or broth for at least 30 minutes before using.
Can I make sun dried tomato linguine ahead of time?
Yes, you can prepare the sauce for the sun dried tomato linguine ahead of time. Store the sauce in an airtight container in the refrigerator for up to 3 days. When ready to serve, reheat the sauce gently and cook the linguine fresh. This ensures the pasta is perfectly al dente.
How do I know when linguine is cooked al dente?
Linguine is cooked al dente when it is tender but still firm to the bite. The best way to check is to taste it. It should have a slight resistance in the center, not be mushy or hard. Cook according to package directions, but start tasting a minute or two before the suggested time.
What can I serve with sun dried tomato linguine?
This linguine pairs beautifully with grilled chicken or shrimp for added protein. A simple side salad with a light vinaigrette or some crusty garlic bread would also complement the rich flavors. For a vegetarian option, consider adding sautéed spinach or roasted vegetables to the dish.
