Best 7 Pasta Linguine Recipes

ADI GIOVANETTI'S PASTA ALLA CHECCA (LINGUINE WITH FRESH HERBS)

Steps:

• Over medium heat, saute the chopped onion in the olive oil until onion is just golden brown. Remove from heat and add the tomatoes, juice and all. Crush the tomatoes slightly with a fork. Return to low heat and simmer until the sauce has thickened. Taste for seasoning and add salt and freshly ground black pepper if desired.
• While the sauce is cooking, wash and dry the arugula, discarding thick stems. Cut into thin ribbons and set aside.
• Bring 4 quarts of water to a rolling boil. Add salt if desired and when water reboils, add pasta. Stir vigorously with a long-handled wooden spoon or fork to separate pasta strands and bring water quickly back to a boil.
• When pasta is done, drain quickly and turn into a warm serving bowl. Remove sauce from fire and add the arugola, stirring to mix well. Pour sauce over pasta and sprinkle with half the pecorino cheese. Serve immediately, passing the rest of the cheese separately.

LINGUINE PASTA SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; rinse with cold water and drain.
• Stir linguine, mushrooms, cherry tomatoes, green pepper, red peppers, onion, and cucumber together in a large bowl.
• Blend sugar, vinegar, ketchup, onion powder, celery seed, Worcestershire sauce, salt, ground mustard, paprika, and garlic powder in a blender. Pour the vegetable oil in a steady stream into the blender while the mixture is blending. Mix a few seconds longer until the salad dressing is thick and creamy.
• Pour dressing over pasta mixture and toss to coat. Cover with plastic wrap and refrigerate for at least 1 hour.

TOMATO BRIE PASTA (LINGUINE WITH TOMATOES AND BASIL)

Steps:

• 1. Combine tomatoes, brie, basil, garlic, 1 cup olive oil, salt and pepper in a large serving bowl. Prepare at least 2 hours before serving and set aside, covered, at room temperature 2. Bring 6 quarts of water to a boil in a large pot. Add the linguine and boil until al dente, about 10 minutes. 3. Drain pasta and immediately toss with the tomato sauce. Serve immediately

LINGUINE PASTA WITH BASIL PESTO SAUCE

Steps:

• Set salted water to boil for pasta.
• Once water is boiling, cook linguine until al dente.
• In the meantime, purée basil, pine nuts, Parmesan, garlic, olive oil and salt and pepper in a food.
• processor or blender.
• If the pesto seems too thick, you may thin slightly using the pasta water.
• Drain linguine well and toss together with pesto.
• Mound pasta on individual plates or a.
• warm platter and garnish with the basil leaf ribbons and grated Parmesan.

GARLIC PEPPER SAUSAGE LINGUINE PASTA

Steps:

• Cook Linguine noodles and set aside.
• In medium heat add 1/4 cup of water to cook your pork sausage. Keep adding water until the sausage is firm enough to slice.
• Slice sausage about 1/2 to 1 inch thick. set aside.
• In a wok or large saute pan add evoo in medium heat, add garlic and onion saute until garlic is golden brown.
• Add red bell pepper, tomatoes, cherry tomatoes, red banana peppers and 1/4 cup of water simmer for 3 to 5 minutes.
• Add baby portabella mushroom, creole seasoning and crushed peppercorn. simmer for 2 minutes.
• Take a fork and crush cherry tomatoes and stir.
• Add fresh basil, linguine noodles, season all and add the rest of the water mix together and simmer for about 3 mins or until water evaporates.
• add scallions and salt for taste.
• Tip: If you want a little bit more spice add 1/8 tsp of crush red pepper.

LINGUINE PASTA W/CHICKEN IN TOMATO GARLIC SAUCE

Steps:

• Marinate chicken in lemon juice, thyme and basil for 1/2 hour.
• Cook marinated chicken, in a small skillet until done, approx.
• 10 minutes.
• In large skillet, heat oil.
• Saute garlic briefly.
• Add diced tomatoes and cook over low heat about 10-15 minutes, or until the consitancy you want the sauce.
• Add salt and pepper and cooked chicken.
• Heat through.
• Serve over cooked linguine.
• **Origionalrecipe called for 1/2 cup of brie cheese without the rind,in small chunks, to be added at the end, right before serving.
• I didn't have any brie on hand, as I have never HAD it*LOL* Even without the brie, it's good though.

LINGUINE PASTA WITH SHRIMP AND TOMATOES

Steps:

• Heat 2 tablespoons of olive oil in a large saucepan over medium heat. Stir in the garlic; cook 2 minutes. Add the tomatoes, and wine. Bring to a simmer and cook 30 minutes, stirring frequently. Once the tomatoes have simmered into a sauce, stir in the butter and season with salt and pepper.
• Fill a large pot with lightly-salted water; bring to a rolling boil; stir in the linguine and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.
• Season the shrimp with the Cajun seasoning, salt, and pepper. Heat the remaining 2 tablespoons of olive oil in a large skillet over medium-high heat. Stir in the shrimp and cook until pink on the outside and no longer translucent in the center, about 5 minutes. Stir the shrimp into the pasta sauce, then stir the sauce into the linguine to serve.