LINGUINE TART WITH SUN-DRIED TOMATO PESTO
Source: The Mediterranean Vegan Kitchen by Donna Klein
Makes 4 servings

Do they make such tarts in Italy? Maybe, maybe not. but everyone knows the make linguine, pesto sauce, and sun-dried tomatoes, the main components of this delicious dish. If you’re short on time, skip preparations for the tart shell and serve the linguine and sauce with baguette or Italian bread.

1 1/2 tablespoons extra-virgin olive oil
2 cloves garlic, finely chopped
32 to 38 (1/4-inch-thick) baguette rounds
10 ounces uncooked linguine
1 cup Sun-Dried Tomato Pesto (click here)

Preheat the oven to 400F (205C).

In a small saucepan, heat the oil over medium heat Add the garlic and cook, stirring, for 1 minute Remove from the heat and set aside.

Line the bottom and sides of a lightly oiled 10-inch pie plate with the bread rounds, placing the bread upright against the rim of the plate to make a scalloped border. Brush the bread evenly with the garlic-flavored oil. Scatter any remaining garlic evenly alone the bottom.

Bake for 5 minutes or until the bread is just beginning to brown Remove from the oven and set aside.

Reduce the heat to 350F (175C).

Meanwhile, cook the linguine according’ to the package directions until barely cooked al dente Reserve 1/4 cup of the cooking liquid and drain the pasta well. Transfer to a large bowl and add the pesto and the reserved cooking liquid: toss well to thoroughly combine, Pour the linguine mixture into the pie plate, pressing firmly with the back of a large spoon or spatula until packed down.

Bake for 15 minutes, or until the exposed bread is nicely browned around the edges and the top of the pasta mixture is lightly browned.

Cut into 4 wedges and serve at once.