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Angel Linguine

I grew up eating my mom’s angel hair pasta, which was light and flavorful, but have yet to successfully make it. It always turns out too oily or lacking serious flavor. I crave the intense basil aroma that fills the house, and the juicy, warm tomatoes that leave an unforgettable taste in your mouth. I decided to try something a little different that combines my mom’s recipe along with some of my favorite ingredients. The result? A delicious, easy pasta that will be added to my list of go-to meals. Try it out. You won’t be disappointed.

 

Angel Linguine

What you need

  • linguine pasta
  • olive oil
  • 4 garlic cloves, half sliced & half minced
  • 1/4 tspn red pepper
  • handful kalamata olives, destoned
  • 2 handfuls very ripe cherry tomatoes, halved
  • a small bunch of fresh basil, leaves picked
  • fresh parmesan cheese

What to do

  • Boil water for pasta with a dash of olive oil in the water.
  • Heat a saucepan with olive oil, add the garlic and red pepper.
  •  Let cook for 2 minutes, then add the olives & tomatoes.
  • Let cook for 2 minutes, add the basil.
  • Reduce heat and let cook for another 5 minutes, stirring occasionally.
  • Pour cooked ingredients over the cooked pasta.
  • Top with fresh parmesan.

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