Mediterranean Linguine

Mediterranean Linguine
 
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This recipe was uploaded
by izabelav

 
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Ingredients

Ingredients
Method
 
  • 400g of dry linguine
  • 1 red pepper
  • 1 green pepper
  • 1 aubergine
  • 1 courgette
  • 1 onion
  • 2 cloves of garlic
  • 2 handfuls of pignole
  • (around) 200ml red wine
  • Olive oil
  • Chopped deseeded Chilli pepper
  • Dry oregano
  • Basil
  • Salt
  • Freshly grated parmesan
First of all, grate in long lines or finely chop the peppers, onion, aubergine, and courgette. Salt the chopped aubergine and courgette and place them in a sieve for around half an hour so that the bitter juices leek away.
You can put the water for the pasta to boil now with some salt.
Now add a sprinkle of olive oil to a pan and slightly toast the pignole. Add the chopped garlic and the chilli and leave till golden. Set aside.
In the same pan, add more olive oil and start frying the onions until they seem to be transparent. Add the aubergine and courgette and then the peppers. Pour in the wine, the dry oregano and part of the basil and season to taste. This will create a moist and delicious sauce. Now add the pignole mixture and the rest of the basil leaves and leave cooking for a while.
Add the cooked hot pasta to this sauce and toss everything together. Serve with a sprinkle of olive oil and grated parmesan. Alternatively you can replace the parmesan by crumbled feta cheese.

Mediterranean Linguine

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This recipe was uploaded by izabelav

 
 
This dish transports me go straight to the Mediterranean. As the taste is one of the best ways to remember a place, nothing like a whole dish to bring out all those French and Italian flavours that surround the Mediterranean Sea. Simple ingredients in an astonishing combination.

Method


First of all, grate in long lines or finely chop the peppers, onion, aubergine, and courgette. Salt the chopped aubergine and courgette and place them in a sieve for around half an hour so that the bitter juices leek away.
You can put the water for the pasta to boil now with some salt.
Now add a sprinkle of olive oil to a pan and slightly toast the pignole. Add the chopped garlic and the chilli and leave till golden. Set aside.
In the same pan, add more olive oil and start frying the onions until they seem to be transparent. Add the aubergine and courgette and then the peppers. Pour in the wine, the dry oregano and part of the basil and season to taste. This will create a moist and delicious sauce. Now add the pignole mixture and the rest of the basil leaves and leave cooking for a while.
Add the cooked hot pasta to this sauce and toss everything together. Serve with a sprinkle of olive oil and grated parmesan. Alternatively you can replace the parmesan by crumbled feta cheese.
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