Sun-Dried Tomato Linguine Recipe

In a 6-qt. stockpot, cook linguine according to package directions for al dente. Drain, reserving 1/2 cup pasta water; return linguine to pot. Meanwhile, drain tomatoes, reserving 2 tablespoons oil. In a small microwave-safe bowl, combine garlic and reserved oil; microwave on high 45 seconds. Stir in drained tomatoes and lemon juice. Add tomato mixture to linguine. Toss with parsley, cheeses and enough pasta water to moisten.