This is one of the quickest and easiest recipes we have done here at Amateur Kitchen. This is perfect for a quick weeknight meal, for an on-the-go college student or easy pasta dish while camping.

Serves: 4

Prep: 10 minutes

Cook: 8 minutes


8 oz Linguini

1/2 cup Sun Dried Tomatoes, packed in oil

6 oz Green Olives, pimentos removed

1 Lemon, zest and juiced

1 handful Fresh Basil

1/2 tsp Red Pepper Flakes, optional

1/3 cup Extra Virgin Olive Oil

Salt and Pepper, to taste

Freshly Grated Parmesan


In a large pot over high heat add in water. Bring to a boil, salt the water and add in the linguini noodles. Cook according to package directions.While pasta is cooking, add the sun dried tomatoes, green olives, lemon zest and juice, basil, crushed red pepper flakes (optional), salt and pepper into a food processor. Turn the food processor on and slowly pour in extra virgin olive oil. Once finished taste to make sure it is seasoned perfectly. In a large serving bowl pour in the noodles and toss together with the sauce. Add in 1 ladle of pasta water to thicken the sauce, toss one last time. Top with some freshly grated parmesan, serve and enjoy!

linguini with sun dried tomatoes pesto