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"Leave the gun. Take the cannolis."--Clemenza, in The Godfather

Mediterranean Linguine Recipe

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This recipe for Mediterranean Linguine is from Dining out, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 T Extra Virgin Olive Oil
1 T Butter
¼ tsp Red Pepper Flakes
2 Cloves Garlic, minced or pressed
2 Roasted Red Peppers, thinly sliced
14 oz (400g) San Marzano Tomatoes
1 T Balsamic Vinegar
12 Grape Tomatoes (whole)
12 Kalamata Olives (pitted, whole or halved)
1 cup Fresh Basil
½ cup Feta Cheese
1 cup Parmesan Cheese (finely grated)
1 T Salt
12 oz Linguine
Black Pepper, freshly ground to taste

Directions:
Directions:
Roast red peppers 20 to 30 minutes on grill. Place in bowl and cover with plastic wrap and let cool. Remove skin and cut into thin strips. Alternatively, you can buy roasted red peppers at your local grocery store and cut into thin strips.

Boil water for pasta in a large pot and add salt. While water is coming to a boil put a large skillet on med-high heat and add extra virgin olive oil and butter. Once butter is melted add red pepper flakes and garlic. Sauté 1 minute and then add red peppers. Sauté for another 1 to 2 minutes. Add San Marzano tomatoes and break them into small chunks. Bring sauce to a simmer.

Once water is boiling add linguine, stirring occasionally. The pasta will take about 8 minutes to cook. While pasta is cooking add balsamic vinegar to the tomato mixture and stir. After about 5 minutes add grape tomatoes and Kalamata olives to sauce and stir. Alternatively, set aside the olives and use them as a topping. Simmer sauce until pasta is cooked.

Before draining pasta add 2 T of pasta water to tomato sauce and mix well. Drain pasta and then add sauce, fresh basil, and freshly ground black pepper to pasta. Toss to mix well. Plate pasta and add crumbled feta and/or Parmesan cheese and/or Kalamata olives on top as desired or diners can serve themselves to toppings. Serve immediately.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
40
Personal Notes:
Personal Notes:
A local restaurant served a dish called Mediterranean Linguine which I enjoyed very much. I decided to make my own version of this dish. Most of the preparation time is for the roasted red peppers, however you can avoid this by buying them at your local grocery. Most roasted red peppers you find at your grocery store come in jars. Although I have seen canned versions on websites I have not found any locally. I do find the red peppers I grill myself much better tasting though.

Depending on how angry (hot) you like your tomato sauce you can increase or decrease the amount of red pepper flakes. At a minimum I suggest a pinch of red pepper flakes to add some heat to the dish. The balsamic vinegar adds a distinct flavour and provides a bit of a sour twist. You can use regular canned tomatoes rather than the San Marzano tomatoes from Italy, but the Italian ones make a smoother, more creamy sauce. Regular canned tomatoes tend to be more watery.

At home there are some that do not like olives, so I will present them as a topping along with the feta cheese and parmesan cheese. I actually prefer them as a topping because cooking them will remove their salty flavour. I like to get a hit of salty olive in contrast to the sweetness of the grape tomatoes.

For camping and canoeing purposes this recipe will need some substitutions. Use more cooking oil and skip the butter. It is likely too awkward and time consuming to roast your own red peppers, so I suggest the grocery store version. Canned San Marzano tomatoes are readily available. Fresh tomatoes do not need refrigeration so grape tomatoes should last a little while on a wilderness trip, otherwise skip them or try sun-dried tomatoes. I have never tried this dish with sun-dried tomatoes! Balsamic vinegar may be awkward to bring, but worth it. I have never found Kalamata olives in cans so this could be an optional ingredient. I have seen them packed in sealed plastic bags though. Pitted black olives could be substituted, although I personally am not a fan of these. Fresh basil is not going to last very long, so replace with dried basil and add it to the sauce along with the San Marzano tomatoes. 1 cup of fresh basil is about 1/4 cup of dried basil. I've never tried to bring Feta cheese camping or canoeing, but I cannot see this working out as it needs refrigeration. Is there a canned version? Parmesan cheese should be able to survive a long trip, but have never tried. I will test this recipe for 8 people this summer on a 2 week canoe trip.

This recipe seemed to be popular with people although I found the amount of sauce lacking. Probably best to add another can of tomatoes. Served with appetizer of crostini's and bruschetta and almond biscotti for desert.

 

 

 

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