Linguini with Sun-dried Tomatoes and Basil

For the Pasta:

- 1 2/3 cups (250g) Lighthouse Pasta Tipo “00” Plain Flour

- Pinch of Salt

- 1 Tbsp olive oil

- 2 Eggs

- 3 Egg yolks

For the Sauce

- 3/4 cup of good quality sundried tomatoes

- 1 cup fresh basil leaves

- A drizzle of olive oil

- Romano cheese to serve

For the Pasta:


  1. Combine the flour and salt in a large mixing bowl or on a clean chopping board or bench top. Make a well in the centre. Place the eggs, yolks and oil in the well and beat the eggs with a fork, gradually incorporating the flour in from the sides.

  2. Bring together with your hands and knead to form a dough, if the mix is too dry, add water a teaspoon at a time until the dough comes together. Knead the dough until it is smooth and elastic, cover with cling film and place in the refrigerator for 2-3 hours to rest.

  3. Cut the dough into four pieces and shape as desired. (See our guide on how to cut Linguine



  4. Cook pasta in boiling, salted water for 3-5 minutes depending on thickness of pasta.

For the Sauce:

  1. Roughly chop the sun dried tomatoes and basil.

  2. Stir through your freshly made pasta, drizzle with olive oil and serve with romano cheese.


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