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Linguine With Sun-Dried Tomatoes & Toasted

Linguine With Sun-Dried Tomatoes & Toasted recipe image
This elegant yet approachable linguine dish features a luxurious sauce made with white wine, half-and-half, and sun-dried tomatoes. The combination of aromatic garlic, shallots, and fresh herbs creates a deeply savory base, while toasted pignoli nuts add a delightful crunch. It&# 226;€™s a perfect choice for a special weeknight dinner or a romantic evening meal. The creamy texture balances the tangy tomatoes beautifully, resulting in a comforting and sophisticated Italian-inspired main course that brings restaurant-quality flavor to your home kitchen.
Cooking Method: , , , ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 6
Calories: 111.8
Description
This elegant yet approachable linguine dish features a luxurious sauce made with white wine, half-and-half, and sun-dried tomatoes. The combination of aromatic garlic, shallots, and fresh herbs creates a deeply savory base, while toasted pignoli nuts add a delightful crunch. It&# 226;€™s a perfect choice for a special weeknight dinner or a romantic evening meal. The creamy texture balances the tangy tomatoes beautifully, resulting in a comforting and sophisticated Italian-inspired main course that brings restaurant-quality flavor to your home kitchen.
Ingredients
  • 3 cloves Garlic, minced fine
  • 1 tablespoon Minced shallots
  • 1 teaspoon Olive oil
  • 1 cup Dry white wine
  • 2 cups Half-and-half
  • 1 tablespoon Chopped parsley
  • 1 tablespoon Chopped basil
  • 2 teaspoons Instant beef Bouillon crystals
  • 2 teaspoons Tomato paste
  • 1/2 cup Sun-dried tomatoes, Chopped fine
  • 1/2 cup Toasted pignoli nuts
  • 1 lb Fresh linguine
  • 1/4 cup Parmesan Cheese (imported preferred)
Directions
  1. 1
    Bring a large pot of salted water to a boil for the pasta.
  2. 2
    Toast pignoli nuts lightly in an oven or non-stick pan until golden.
  3. 3
    In a large skillet or sauce pot, saute garlic and shallots in olive oil.
  4. 4
    Add white wine and cook to reduce by half.
  5. 5
    Add half-and-half, then bouillon crystals to sauce and reduce again by half.
  6. 6
    Add tomato paste and mix well to blend in sauce.
  7. 7
    Add the basil.
  8. 8
    Add toasted pignoli nuts.
  9. 9
    Stir to mix.
  10. 10
    Add the sun-dried tomatoes and parsley and stir.
  11. 11
    Let this simmer gently while the pasta cooks.
  12. 12
    Cook pasta until just al dente.
  13. 13
    Drain pasta.
  14. 14
    Put pasta in skillet with sauce and mix well.
  15. 15
    Empty pasta and sauce into a large serving dish.
  16. 16
    Sprinkle grated parmesan cheese over the pasta.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 111.8kcal
% Daily Value *
Total Fat 0.4g1%
Saturated Fat 0.1g1%
Cholesterol 0.0mg0%
Sodium 12.8mg1%
Total Carbohydrate 24.8g9%
Dietary Fiber 1.6g7%
Sugars 0.8g
Protein 4.8g10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Substitute minced onion for shallots if needed.

For a vegetarian version, use vegetable bouillon instead of beef.

Toasting pine nuts can be done in a dry skillet over medium heat, stirring frequently to prevent burning.

Keywords: linguine, sun-dried tomatoes, pine nuts, italian pasta, creamy sauce, white wine sauce, garlic, shallots, basil, parmesan, dinner recipe, comfort food, pasta night, toasted nuts, romantic dinner, quick main, vegetarian option, herbs, alfredo style
Read it online: https://www.chefs-mate.com/recipe/linguine-with-sun-dried-tomatoes-toasted/