1/2 cup diced sun-dried tomatoes (drained from the jar)
1/4 cup olive oil
1/4 cup walnuts
1/4 cup grated parmesan cheese, plus more for topping
1 pound of linguine, or pasta of choice
Directions
To a small saucepan, set over medium heat, add a teaspoon of oil. When warm, add the shallot, garlic, dried oregano, crushed red pepper and a few pinches of salt. Cook until translucent and softened, about 3 minutes. Add the shallot mixture to the blender, along with the sun dried tomatoes, olive oil and walnuts. Pulse until very smooth. Give it a taste and adjust the salt to taste.
Bring a pot of salted water to a boil. Add the linguine and cook per the package’s instructions, about 8 to 9 minutes. Drain, reserving about 1/2 cup of pasta water. Add the drained pasta back to the pot, along with the sauce. Add the parmesan and toss until coated. Pour in the pasta water and toss one last time. Divide amongst bowls or plates and top with more grated parmesan cheese.
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