For the Love of Linguini posted in: Food and Beverage
In honor of National Linguini Day (side note/fun fact: linguini or linguine means “little tongues” in Italian), yes, its’ true…there really is such a day, I thought it appropriate to share two of my favorite recipes. For any remaining warm sunny days when a lighter dish will do the trick for dinner, Tomato Basil Linguini is a great choice. But as the temps drop, if you’re anything like me and my family, there are days when we prefer a heartier dish. For these comfort food days, the savory Linguini Pomodoro with Bacon hits the spot.
Tomato Basil Linguini
3 plum or Roma tomatoes, diced
1/4 cup shredded mozzarella cheese
1/4 cup fresh basil, chopped
1-1/2 garlic cloves, minced (add more to taste if desired)
1 tablespoon and 1-1/2 teaspoons olive oil
1/2 teaspoon salt
1/4 teaspoon pepper (for this recipe, I like to use white pepper)
1/2 (16 ounce) package linguini
2 tablespoons freshly grated Parmesan cheese (to garnish before serving)
In a large bowl, combine the first seven ingredients; toss to coat. Let stand at room temperature for 1 hour.
Prepare linguini according to package directions; drain.
Add to the tomato mixture; toss to coat.
Sprinkle with Parmesan cheese. Serve warm.
4 oz (125 g) side bacon, cut into bite-size pieces
1 large onion, chopped
3 cloves garlic, minced (or more to taste if desired)
1 can (28 oz) plum tomatoes
1 to 2 tbsp (15 to 30 mL) soy sauce
1 tsp (5 mL) dried basil leaves
1 pkg (450 g) linguini
1/2 cup (125 mL) chopped parsley
1 cup (250 mL) diced Mozzarella*
1/3 cup (75 mL) grated fresh Parmesan*
Hot chili pepper flakes (0ptional)
Cook bacon in large panover medium-high heat until you reach desired doneness. I say this because while some people enjoy very crispy bacon, others may prefer it a little on the softer side – either way is fine. Drain reserving 3 tbsp (45 mL) drippings; set bacon aside. Return reserved drippings to pan.
Add onion and garlic and sauté over medium-high heat.
Add tomatoes (with their juice), soy sauce and basil. Bring to boil, reduce heat and simmer, uncovered, 10 minutes.
Meanwhile, cook linguini according to package directions; drain and place in large pasta bowl. Stir parsley into sauce and pour over linguini; toss well to coat.
Divide pasta among individual servings; sprinkle each with Mozzarella, cooked bacon, and Parmesan. For extra zip, I love to add a touch of red pepper flakes.
So, try them for yourself, and let me know what you think. If you have any variations that you enjoy, I’d love to know. Or if you have any Linguini favorites in your repertoire that The Society is missing out on, send ’em in. I will share your recipes with our readers – you’ll receive the cred!