Recipes
Linguini and Tomatoes
Submitted By: Rhonda Malkmus
A beautifully simple and tasty alternative to traditional linguini. Try it at your next dinner party!
Ingredients
- 2 cups cherry tomatoes, halved
- 1 cup dehydrated tomatoes, soaked
- 1 large red onion, sliced very thin
- 3 large cloves garlic, minced
- 1/3 cup flat leaf parsley, chopped
- 1½ cups fresh basil, chopped
- 1½ Tbsp balsamic vinegar
- 1/3 cup extra virgin cold pressed olive oil
- 12 ounces fresh linguini pasta
- 1/3 cup pitted Kalamata olives (optional)
- ½ cup grated non-dairy parmesan cheese
- Celtic Sea Salt to taste
- Pinch of cayenne pepper (optional)
Directions
- In a large shallow non-metallic pan, combine tomatoes, onion, garlic, parsley and 1 cup of the basil.
- Toss with balsamic vinegar and oil.
- Cover loosely with waxed paper.
- Place pan in a dehydrator at 105 degrees for 4 to 6 hours (or on a hot sunny window ledge), stir, then add salt and pepper to taste.
- Cook pasta in lightly salted boiling water until done al dente. Drain.
- Add warmed tomato mixture and the remaining ½ cup basil, tossing until combined.
- Sprinkle with olives and cheese before serving, adding salt and cayenne pepper to taste.
- Serve warm or at room temperature.
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