SERVES 4 (MAKES 6 CUPS/1.4 L SAUCE)
PREP TIME: 15 minutes (not including time
to make Pepita Parmesan)
ACTIVE TIME: 30 minutes
INACTIVE TIME: 10 minutes
sun-dried tomato marinara sauce
4 ounces sun-dried tomatoes, chopped
2 cups warm water
1 teaspoon olive oil
½ medium yellow onion, diced
2 garlic cloves, peeled
2 cups halved cherry tomatoes
½ cup chopped fresh basil
One 15-ounce can no-salt-added tomato sauce
One 6-ounce can no-salt-added tomato paste
2 teaspoons maple syrup
Black pepper to taste
1 pound linguine (gluten-free if necessary)
Pepita Parmesan, optional
½ cup sliced pitted green olives
2 tablespoons capers, rinsed and drained
Chopped fresh parsley or basil, optional
1. Place the sun-dried tomatoes in a bowl and cover with the water. Let them soak for 10 minutes, or
until rehydrated and tender. Drain, and reserve the soaking water.
2. Heat the olive oil in a large saucepan over medium heat. Add the onion and garlic and sauté until the
onion is translucent. Add the sun-dried tomatoes and cherry tomatoes and cook, stirring occasionally, for
about 8 minutes, until tender. Stir in the basil, tomato sauce, tomato paste, 1½ cups of the reserved
soaking water, and the maple syrup. Stir until combined.
3. Use an immersion blender to blend the mixture until smooth (or mostly smooth), or transfer to a
blender and blend until smooth. Simmer for 10 minutes more, stirring occasionally. If the sauce is
sputtering too much, reduce the heat to medium-low. Add pepper.
4. While the sauce is cooking, bring a large pot of water to a boil. Add the linguine and cook according to
the package instructions until al dente. Drain.
5. You can either add the pasta to the sauce or serve the pasta with the sauce spooned over it. Either
way, garnish with a sprinkle of Pepita Parmesan (if using), olives, capers, and parsley (if using). Serve
immediately. Leftovers will keep in an airtight container in the fridge for 3 to 4 days.
Sun-Dried Tomato Linguine
