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Linguine Olio




Source of Recipe


News Cafe, Washington


List of Ingredients




1/3 cup of fruity olive oil
2 cups of finely diced vegetables- Zucchini, squash, mushroom, sun-dried tomatoes
1 teaspoon of fresh oregano
2 to 3 tablespoons minced garlic
1 small peperoncino, crumbled, or 1/2 teaspoon crushed red pepper
1/3 cup chopped fresh flat-leaf parsley
1 pound linguine
Salt

Recipe



Pour the olive oil into a large skillet. Add the garlic, peperoncino and vegetables and cook stirring, over medium-low heat for 3 minutes, or until garlic is lightly golden. Stir in the parsley and turn off heat.
Meanwhile, bring at least 4 quarts of water to a boil in a large pot. Add the pasta and salt to taste. Cook, stirring frequently, unti the pasta is al dente, tender yet still firm to the bite.
Set aside a cup of the cooking water: Drain the pasta and add it to the skillet with the sauce. Cook over medium heat, tossing until the pasta is well coated with the sauce. Add a little of the reserved cooking water if the pasta seems dry. Sprinkle with oregano and serve immediately.

Serves 4.