Basil & Lemon Rosso Linguine

Creamy, vibrant, and full of flavor—this pasta brings together bright citrus notes, sweet roasted tomatoes, and fresh basil for a perfectly balanced, comforting dish.

INGREDIENTS:

• 250g Lemon Pepper Linguine
• 1 red onion, finely diced
• 1 red bell pepper, chopped
• 6-8 grilled sun-dried tomatoes, roughly chopped
• 1 cup cherry/roma tomatoes, halved
• 1 cup heavy cream
• 2-3 tbsp Basil Extra Virgin Olive Oil
• 1-1½ tsp Bruschetta Rosso
• Pink Crystal Salt & Pepper to taste
• 1 ball fresh mozzarella
• Fresh basil leaves

DIRECTIONS:

1. Cook linguine in generously salted water until al dente. Reserve a splash of pasta water before draining.
2. Heat Basil Olive Oil in a large pan. Sauté diced onion until soft and translucent.
3. Add bell pepper and cook 2-3 minutes. Stir in sun-dried tomatoes, fresh tomatoes, and Bruschetta seasoning.
4. Pour in heavy cream, season with salt & pepper, and let simmer for a few minutes.
5. If the sauce gets too thick, add a small splash of pasta water.
6. Add the drained linguine straight into the pan and toss well to coat. Adjust seasoning if needed.
7. Tear or cube the mozzarella and place on top. Finish with fresh basil.