Linguine con I "Ciliegini"
The recipe below, as well as other fine recipes, may be found in the magazine La Cucina Italiana, Supplemento al N. 10 de La Cucina Italiana. L' Indirizzo Internet de "La Cucina Italiana on Line" e www.cucinait.com. Ingredienti: dose per 4 personne
linguine g 300 pomodorini ciliege g 300 zucchine g 200 un cipollotto Una olio extra virgine Q.B. sale - pepe Q.B. Tempo occorrente: circa 20 minuti
Lavate i pomodorini ("ciliegini"), tagliateli in quattro e tagliate anche le zucchine a piccoli dadini.
Fate soffriggere il cipollotto in un po d'olio su una teglia da forno, poi unite le zucchine e i pomodorini, salate e cuocete in forno a 200° C. per circa quindici minuti.
Fate bollire l'acqua salata e cuocete le linguine; scolatele e mescolatele alle verdure, aggiungendo un filo do olio crudo e una macinata di pepe.
Linguini with Cherry Tomatoes
Servings for 4 persons
Linguini pasta 11 Oz. Cherry tomatoes 11 Oz. Zucchini 7 Oz. Small onion or shallot One Extra virgin Olive oil Q.B. Salt & Pepper Q.B. Preparation Time about 20 minutes
Wash the cherry tomatoes, and cut them into quarters. Also dice the zucchini into very small pieces. Cut the onion intro small dice also.
Saute the onion in a little extra virgin olive oil, preferably in a pan which can also go into the oven. Add them to the zucchini and the cherry tomatoes. Add salt to taste. Bake all the vegetables at 375° F. for about 15-20 minutes.
Meanwhile cook the linguine in salted water until they are al dente. Drain and toss with the roasted vegetables, adding a bit of extra virgin olive oil and freshly ground pepper.
Serve Immediately.
Last updated on: Tuesday January 25, 2000 08:12:20 PM