1. Gather the ingredients
- 1 portion of linguine pasta (we used gluten-free)
- 3 tbsp of sun-dried tomatoes
- 1 small red onion
- 2 garlic cloves
- a bunch of fresh basil
- 2 tbsp of olive oil
- 1 tbsp of sea salt
- 1 tbsp of oregano
2. Prep the onion and garlic
Start boiling the water in a large pot while you chop the onion and garlic.
3. Start cooking the pasta
Place the pasta in a large pan with enough boiling water to cover it and cook until it’s half done (for about 6 minutes). Stir constantly.
4. Add the spices
Add the chopped garlic and onion along with salt and the oregano (you could also add red pepper flakes, thyme or any other spice you like). Keep stirring and bring the fire to medium heat (about 375°F).
5. Add the tomatoes and basil
Add the sun-dried tomatoes with some of the juice and fresh basil to the pan. Mix it altogether and turn the fire off. If at any point you need more water to cook the pasta, add some, but try to cook it until all of the water evaporates.
Serve with extra basil, ground pepper and a dash of olive oil.
All images © Ana Lisa Alperovich