Michael and Rachel's

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Linguine with Sun-Dried Tomatoes

Updated: 25 Apr 2015

Ingredients

  • 1 garlic clove
  • 1 celery stick, thinly sliced
  • 40g sun-dried tomatoes, finely chopped
  • 90ml red wine
  • 5 large plum tomatoes
  • 200g linguine
  • Fresh basil leaves
  • Parmesan

Method

  1. Finely chop the garlic and celery. Sauté gently. Meanwhile finely chop the sun-dried tomatoes and add them to the pan. Sauté for a moment. Add the red wine and cover the pan; leave to simmer for about 15 minutes.
  2. Plunge the plum tomatoes in a pan of boiling water for 20 seconds then remove; remove the skins and discard the seeds and cores. Roughly chop the flesh. Add to the sauce and continue simmering.
  3. Meanwhile, cook the linguine in a large pan of lightly salted boiling water until al dente (per packet instructions.
  4. Toss with the sauce and top with torn up basil leaves and plenty of fresh parmesan.