LNG: Linguine with Colorful Sauce
Source of Recipe
Cucina Rustica by Viana La Place and Evan Kleiman
* Exported from MasterCook *
Linguine with Colorful Sauce
Recipe By : Viana La Place and Evan Kleiman
Serving Size : 4 Preparation Time :0:00
Categories : Pasta
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup extra-virgin olive oil
4 leeks -- thoroughly cleaned
-- and sliced thinly
2 yellow bell peppers -- stems removed,
-- seeded, cut into
-- julienne
3 red bell peppers -- stems removed,
-- seeded, cut into
-- julienne
1/2 cup dry white wine
10 fresh basil leaves -- cut into
-- julienne
2 sprigs fresh thyme -- leaves only,
-- chopped
6 sun-dried tomatoes -- cut into
-- julienne
20 Kalamata olives -- pitted and
-- coarsely chopped
salt -- to taste
freshly ground black pepper -- to taste
4 ounces goat cheese -- crumbled
1 pound imported linguine
grated Parmesan cheese -- for the table
Heat the olive oil in a skillet. Add the leeks and saute just until they begin to go limp. Add the peppers and gently fry over moderate heat until they soften. Add the white wine and cook over high heat until wine evaporates. Turn down the heat and add the herbs, sun-dried tomatoes, olives, and salt and pepper to taste. Continue cooking approximately 5 minutes, so the flavors of the herbs and olives blend with the peppers. Place the goat cheese in a shallow serving bowl.
Meanwhile, cook the linguine in abundant boiling salted water until al dente. Drain the pasta well in a colander, then place it in the serving bowl with the goat cheese. Quickly toss to mix the goat cheese well with the pasta. Add the pepper mixture, toss briefly, and serve. Pass Parmesan cheese.
Source:
"Cucina Rustica"
S(Master-Cook format by):
"Judi Mae Phelps (judimae@earthlink.net)"
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