Lighthouse Dessert Recipes

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:

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.
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.
Cut the dough into four pieces and shape as desired. (See our guide on how to cut Linguine here)
Cook pasta in boiling, salted water for 3-5 minutes depending on thickness of pasta.

For the Sauce:

Roughly chop the sun dried tomatoes and basil.
Stir through your freshly made pasta, drizzle with olive oil and serve with romano cheese.