Sometimes recipes aren’t entirely original; this is one such recipe. I honestly couldn’t tell you where it came from, but I certainly didn’t think of it myself (but have “tweaked” it over the years). It’s also one of those dishes that can be knocked up in around 5 minutes flat.
This is one of my favourite pasta dishes, and the fresh fruity taste is just great on one of those late Summer days (ok, I know it’s Autumn. But since summer was such a washout here in England I’m allowed to imagine). Also, you just have to trust me with the ingredients, whether you like all of them or not. The combination is delicious.
Quantities given here are very rough, but that’s the idea. Measuring every little thing isn’t cool, and don’t let any body make you believe it is. Have fun!
Oops, almost forgot. Depending when you read this, there’s two things going on: A seasonal food blogging event on Saturday 29th September, and our competition to win free chocolate up to October the 3rd.
Linguine with plum tomatoes and white wine sauce – Ingredients
- Good quality Linguine
- A couple of cloves of garlic (finely sliced)
- 2 Peppers, cut into strips (I choose red and orange)
- Handful of plum tomatoes, halved.
- 15 or so black olives, de stoned and halved.
- Rough handful of wild rocket.
- 1 tbsp dried Oregano
- 1 Glass of White Wine
- Knob of butter
- Salt and Pepper, to taste
Linguine with plum tomatoes and white wine sauce – Method
- Bring a deep pot of lightly salted water to a simmer. Add pasta and cook for approximately 12 minutes until al dente.
- Meanwhile, heat a little olive oil in a pan and add the vegetables and oregano (but not the rocket) and sauté for 5 minutes.
- Add the wine and simmer for 5 minutes until reduced. 2 minutes from the end, add the rocket, butter and salt and pepper. Stir until butter is melted.
- Drain the pasta and add the vegetables to it.
Toss together gently and heap onto plates. Enjoy!