Sun-Dried Tomato and Basil Pasta
  • 1 cup sun-dried cherry tomatoes, not packed in oil
  • ¼ cup olive oil
  • 1 medium onion, diced
  • 4 cloves garlic, minced
  • ½ tsp crushed red pepper flakes
  • ¼ cup flour
  • 1 cup dry white wine
  • 1 cup chicken stock
  • 1 cup crushed tomatoes
  • 2 tbsp butter
  • ½ cup heavy cream
  • ½ cup fresh basil, chopped
  • Salt & fresh ground pepper, to taste
  • 1 lb linguini or other long pasta, cooked al dente and drained
  • Grilled chicken breasts, for serving (optional)
  1. Reconstitute the sun-dried tomatoes by pouring boiling water over them and letting sit for 10 minutes. Drain tomatoes and set aside.
  2. Heat olive oil in a large saute pan over medium-high heat. Add the onion, garlic and red pepper flakes and cook until onion is softened, about 5-7 minutes.
  3. Add the flour and stir, coating onion mixture. Continue cooking 3 minutes, stirring frequently.
  4. Add the reconstituted sun-dried tomatoes, stir, and cook an additional 5 minutes.
  5. Deglaze the pan with the white wine, and cook 3 minutes.
  6. Add the chicken stock and crushed tomatoes. Bring to a boil, then reduce heat and simmer until sauce has thickened, about 10-15 minutes.
  7. Add the butter and heavy cream and cook until butter is melted and everything is combined.
  8. Remove from heat and stir in fresh basil. Season with salt & pepper, to taste.
  9. Add the cooked linguini and toss to coat with sauce.
  10. Serve immediately, topped with sliced grilled chicken breasts, if desired.
If you can't find sun-dried cherry tomatoes, you can use larger tomatoes chopped into bite-sized pieces.
Recipe by Flying on Jess Fuel at