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Olive Orchard 1889
Vincent van Gogh
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Gina's Linguine with Fresh Tomato-Olive Sauce
3 1/2 cups (2 pounds) seeded and diced
fresh plum tomatoes
1 teaspoon minced garlic
1/2 cup pitted and chopped Kalamata olives
1/4 cup diced yellow bell pepper
1/2 cup plus 2 tablespoons slivered
fresh basil leaves
1/2 cup chopped green onions
1/4 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
Salt and freshly ground black pepper
1 pound fresh linguine
8 ounces fresh mozzarella, cut into 1/2-inch cubes
Freshly grated Parmigiano-Reggiano
In a large bowl combine tomatoes, garlic, olives, bell pepper,
1/2 cup
basil, green onions, olive oil, lemon juice, salt and pepper. Stir to com-
bine and let
sauce stand at room temperature, stirring occasionally.
Fill a large pot two-thirds full
of water, bring to a boil, add salt and
pasta, and cook al dente. Drain well.
In a large bowl
combine pasta, tomato-olive sauce and fresh mozzarella
and toss to mix well. Garnish with
remaining 2 tablespoons basil and the
freshly grated Parmigiano-Reggiano. Serves 4.
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