-
to a small saucepan, set over medium heat, add a teaspoon of oil.
-
when warm, add the shallot, garlic, dried oregano, crushed red pepper and a few pinches of salt.
-
cook until translucent and softened, about 3 minutes.
-
add the shallot mixture to the blender, along with the sun-dried tomatoes, sun-dried tomato oil and walnuts.
-
pulse until very smooth.
-
give it a taste and adjust the salt to taste.
-
bring a pot of salted water to a boil.
-
add the linguine and cook per the package’s instructions, about 8 to 9 minutes.
-
drain, reserving about 1/2 cup of pasta water.
-
add the drained pasta back to the pot, along with the sauce.
-
add the parmesan and toss until coated.
-
pour in the pasta water and toss one last time.
-
divide amongst bowls or plates and top with more grated parmesan cheese.