ADI GIOVANETTI'S PASTA ALLA CHECCA (LINGUINE WITH FRESH HERBS)
Provided by Nancy Harmon Jenkins
Categories easy, quick, pastas, side dish
Time 20m
Yield 6 servings
Number Of Ingredients 8
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.
Nutrition Facts : @context http, Calories 494, UnsaturatedFat 8 grams, Carbohydrate 63 grams, Fat 16 grams, Fiber 5 grams, Protein 24 grams, SaturatedFat 7 grams, Sodium 644 milligrams, Sugar 5 grams
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Jannat Jannat
[email protected]This pasta is a great way to use up fresh herbs. The flavors are light and summery. I would definitely recommend it.
Ishfaq Qamar
[email protected]I was looking for a new pasta recipe to try and this one caught my eye. I'm so glad I made it! The pasta is cooked perfectly and the sauce is amazing. I will definitely be making this again.
The Dude
[email protected]This pasta is absolutely delicious! The herbs and tomatoes are so fresh and flavorful. I will definitely be making this again.
Rosa Deltoro
[email protected]I've made this pasta several times now and it's always a hit. I love the combination of flavors and textures. It's a great dish to serve for a special occasion.
John Soni
[email protected]This pasta is a bit time-consuming to make, but it's definitely worth the effort. The flavors are amazing and the presentation is beautiful.
GARRETT DECALUWE
[email protected]I'm not a huge fan of anchovies, but I was pleasantly surprised by how well they worked in this dish. The overall flavor was really well-balanced.
Pushimi
[email protected]This pasta is so flavorful and easy to make. I love that I can use fresh herbs from my garden. It's a great summer dish.
Zupash Shafiq
[email protected]I made this pasta for a dinner party last weekend and it was a huge success. Everyone loved it! I especially liked the crispy breadcrumb topping.
Meso Family
[email protected]This is one of my favorite pasta dishes. It's so easy to make and always turns out delicious. I love the combination of herbs and tomatoes.
Marilyn Mlambo
[email protected]I've made this pasta several times now and it's always a hit. The lemon zest and basil really brighten up the dish. I also like to add a little bit of red pepper flakes for a bit of spice.
Bishijit Das
[email protected]I was a bit skeptical about the anchovies, but they actually add a really nice depth of flavor without being fishy. This is a great recipe for a quick and easy weeknight meal.
Laiba Butt
[email protected]This pasta is a burst of flavor! The herbs are so fresh and fragrant, and the tomatoes add a lovely sweetness. I will definitely be making this again.