Sun-Dried Tomato And Shallot Linguine

Course: Main Food Recipes, Pasta Recipes


Prep time


Cooking time






  • 2 Tbsp olive oil⁠

  • 2 medium shallots, finely sliced⁠

  • 4 garlic cloves, sliced⁠

  • Salt and black pepper⁠

  • 1 tsp chilli flakes⁠

  • 1 Tbsp fresh oregano (1 tsp dried oregano)⁠

  • 1/2 cup tomato puree⁠

  • 2 Tbsp tamari sauce⁠

  • 2 Tbsp nutritional yeast⁠

  • 1/2 cup oil-packed sundried tomatoes, finely chopped⁠

  • Linguine of choice⁠

  • Toasted pine nuts and parsley to serve⁠


  • Heat a large heavy-based saucepan on medium-high heat. Once hot add the olive oil, and then the shallots and season well.
  • Stir frequently and cook the shallots until the pan starts to brown, about 5 mins. Add a few spoons of water and continue cooking, adding more water every few minutes and stirring frequently to prevent burning. Keep doing this until the shallots are deep golden brown – about 15 minutes. ⁠
  • Reduce the heat and add the garlic slices. Cook for another 5-10 minutes then add the chilli flakes and oregano. Stir to coat the shallots and garlic.
  • Now add the tomato puree, tamari, nutritional yeast, and sundried tomatoes and stir to combine. Turn the heat to low. Let the sauce reduce until it is a deep brown.⁠
  • Cook the pasta according to package instructions reserving about 1 cup of the cooking water, then drain the pasta.
  • Add a few spoons of the pasta water to the sauce and stir. Add the cooked pasta and more water if needed until all of the pasta is coated.