Hey there, my friend 👋. If you love pasta that packs a punch, you are in for a treat. This sun dried tomato dill linguine is rich, herby, and full of deep, tangy flavors.
The secret? Using the oil from the sun dried tomatoes to coat every strand of linguine in a glossy, flavorful sauce. It takes just 20 minutes to whip up, and trust me, it’s one of those dishes that will have you going back for seconds.
Let’s get cooking.
Utensils You Need
These are the utensils and/or equipment you need to make this recipe:
- Large pot
- Strainer
- Large skillet or frying pan
- Wooden spoon
- Measuring cups and spoons
- Cutting board
- Sharp knife
Important Info
- Servings: 4 plates of pasta
- Estimated Cost to make this recipe: Around $10 depending on ingredient brands
- Prep time: 5 minutes
- Cook time: 15 minutes
- Total time: 20 minutes
- Calories per serving: 450 kcal
- Cook method: Stovetop
- Season: Anytime
- Courses: Main Course, Lunch, Dinner
- Cuisine: Italian-inspired
- Diets: Vegetarian
How to Make Sun Dried Tomato Dill Linguine
Now I am going to tell you what ingredients you need to make this delicacy and how to make it.
Ingredients You Need
- 12 oz linguine
- ½ cup sun dried tomatoes, chopped
- 3 tbsp oil from the sun dried tomatoes jar
- 3 cloves garlic, minced
- ½ tsp red pepper flakes (optional, for heat)
- 1 tbsp butter
- ¼ cup fresh dill, chopped
- ½ cup grated Parmesan cheese
- ½ cup pasta water (reserved from cooking)
- Salt and black pepper to taste
Alternative Ingredients
If you do not have the ingredients I listed above, do not worry. You can swap them out for the alternatives below.
| Ingredient | Alternative |
|---|---|
| Linguine | Spaghetti or fettuccine |
| Sun dried tomatoes | Roasted cherry tomatoes |
| Fresh dill | Dried dill (use 1 tsp) or parsley |
| Parmesan cheese | Pecorino Romano or nutritional yeast (for vegan option) |
| Butter | Olive oil |
Instructions
- Boil a large pot of salted water and cook the linguine until al dente. Before draining, save ½ cup of the pasta water.
- While the pasta cooks, heat the sun dried tomato oil in a large skillet over medium heat.
- Add the minced garlic and red pepper flakes. Stir for about 30 seconds until fragrant.
- Toss in the chopped sun dried tomatoes and cook for another 2 minutes, stirring occasionally.
- Lower the heat and add the butter, letting it melt into the mixture.
- Add the drained linguine to the skillet, followed by half of the chopped dill.
- Pour in the reserved pasta water a little at a time, stirring until the pasta is coated in a light, glossy sauce.
- Sprinkle in the grated Parmesan cheese and mix well. Adjust salt and black pepper to taste.
- Remove from heat and top with the remaining dill. Serve warm.
Helpful Tips
- Do not rinse the pasta after draining; the starch helps the sauce cling to it.
- Always save some pasta water—it’s the magic ingredient for a silky sauce.
- If using dried dill instead of fresh, reduce the quantity to 1 teaspoon.
- To make it extra creamy, add a splash of heavy cream before serving.
- If you love spice, add more red pepper flakes for a fiery kick.
What to Serve with Sun Dried Tomato Dill Linguine
This dish is a star on its own, but if you want a fuller meal, here are some great pairings:
- Garlic bread – for extra buttery goodness
- Grilled chicken or shrimp – for added protein
- Side salad – a fresh contrast to the rich pasta
- Roasted vegetables – for a balanced plate
How Do You Serve the Recipe?
I recommend serving this pasta in deep bowls to hold in all the goodness. A sprinkle of extra Parmesan on top adds a nice finishing touch.
Where Do You Serve This Recipe the Most?
This pasta is great for dinner at home, date nights, or even lunch meal prep. It’s also perfect for potlucks—just keep it warm in a covered dish, and you’re good to go.
Storage
Short-Term Storage (Room Temperature)
- If serving immediately, keep the pasta covered to prevent it from drying out.
- Do not leave it at room temperature for more than 2 hours.
Refrigeration
- Store leftovers in an airtight container for up to 4 days.
- Reheat in a pan over low heat with a splash of water or olive oil to refresh the sauce.
Freezing
- This pasta is best enjoyed fresh, but you can freeze it for up to 2 months.
- Freeze in a sealed container, then thaw overnight in the fridge before reheating.
Frequently Asked Questions
Can I use another type of pasta?
Yes, spaghetti, fettuccine, or penne work just as well. The sauce clings best to long pasta like linguine, though.
What if I don’t have fresh dill?
You can use dried dill, but reduce the quantity to 1 teaspoon since it’s more concentrated. Parsley is another good alternative.
Can I make this recipe vegan?
Yes, just swap the butter for olive oil and the Parmesan cheese for nutritional yeast or a vegan cheese alternative.
Does this pasta store well?
Yes, it keeps well in the fridge for up to 4 days. Just add a bit of water or olive oil when reheating.
Is this kid-friendly?
It is! If making it for kids, you might want to leave out the red pepper flakes to keep it mild.
Meta Description
This sun dried tomato dill linguine recipe is easy, herby, and full of bold flavors. Ready in 20 minutes, it’s the perfect quick meal for any pasta lover.