Linguine w/Bell Pepper Julienne & Tomato & Basil SauceNoreen & Marion
Mixed reviews here. This is one of my favorite dishes, but Marion is neutral
on this one. Give it a try. You decide!
1/2 cup olive oil
1/2 cup minced onions
4 small garlic cloves, minced
3 pounds tomatoes, peeled, seeded and coarsely chopped
1/4 cup chopped fresh basil with stems
2 teaspoons salt
1/4 teaspoon freshly ground pepper
1 & 1/2 pounds red bell peppers, seeded and cut into 1/8-inch julienne
1/2 pound yellow bell peppers, seeded and cut into 1/8-inch julienne
2 tablespoons fresh basil leaf, julienne
1 & 1/2 pounds spinach linguine and/or egg linguine
fresh basil, julienne
Heat 1/4 cup oil in heavy large skillet over low heat. Add onions and cook until
translucent, stirring occasionally, about 8 minutes. Add half of garlic and stir
30 seconds. Increase heat to medium. Add tomatoes, chopped basil, salt and
pepper and bring to boil. Reduce heat and simmer until almost all liquid
evaporates, stirring occasionally, about 25 minutes.
(May be prepared 4 hours ahead. Reheat before serving.)
Heat remaining 1/4-cup oil in another heavy large skillet over medium-high heat.
Add bell peppers and cook until tender and edges begin to brown, stirring
occasionally, about 10 minutes. Add remaining garlic and stir 30 seconds. Stir in
2 tablespoons basil.
Meanwhile, add pasta to large pot of rapidly boiling salted water, stirring to
prevent sticking. Cook until just tender but still firm to bite. Drain well. Toss
Transfer pasta to large bowl. Top with tomato sauce. Garnish with basil.
Go To Previous Page