Linguine with Sun Dried Tomatoes
(Linguine con Pesto di Pomodori Secchi)
Yield: 50 servings
Ingredients
4 lb Sun dried tomatoes in oil, coarsely chopped
10 oz garlic, crushed
2 ½ oz fresh oregano, chopped
10 oz capers
10 oz Italian parsley, chopped
12 lb pre-cooked Barilla Linguine Pasta
to taste black pepper, freshly ground
Place tomatoes including oil, garlic, capers, oregano and parsley in a blender.
PROCESS on high until ingredients form the consistency of a paste.
Season mixture with black pepper to taste.
Add sauce to a skillet to warm through.
Add pre-cooked Linguine to mix and heat until thoroughly heated.
Sprinkle with freshly grated Parmigiano Reggiano cheese.
• Pre cooking Barilla Linguine Pasta
• Use one part pasta to five parts strong salted water.
• Add pasta to boiling water and stirred at once.
• Cook for seven minutes.
• Drain very well, add some olive oil, place on sheet pans and let cool in refrigerator
• When cold cover well and store in refrigerator until usage (3-4 hrs)
