Best Linguini With Oven Dried Tomatoes Grapes And Anchovies Recipes

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LINGUINI WITH SCALLOPS, SUN-DRIED TOMATOES AND PINE NUTS



Linguini With Scallops, Sun-Dried Tomatoes and Pine Nuts image

This is from my Food and Wine One Dish Meals cookbook. My hunny is going to love this! I like it because it is just so simple. Use less red pepper flakes if you don't like spicy. Shrimp would work in place of the scallops.

Provided by dicentra

Categories     Low Cholesterol

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

1/4 cup pine nuts
3/4 lb linguine
6 tablespoons olive oil
1 1/2 lbs sea scallops
1/2 cup sun-dried tomato packed in oil, drained and cut into 1/4 inch pieces
6 garlic cloves, minced
6 tablespoons fresh parsley, chopped
1/2 teaspoon red pepper flakes

Steps:

  • Heat the oven to 350. Toast the pine nuts in the oven until golden brown, about 8 minutes.
  • In a large pot of boiling, salted water, cook the linguini until just done, about 12 minutes. Drain.
  • Meanwhile, heat 1 tablespoon of the oil in a large nonstick frying pan over moderately high heat until very hot.
  • Put the scallops in the pan and sear until brown on the bottom, 1-2 minutes.
  • Turn and sear until brown on the other side, 1-2 minutes longer. Remove the scallops and cut them into quarters.
  • In the same pan, heat the remaining 5 tablespoons of oil over moderate heat.
  • Add the tomatoes, garlic, 2 tablespoons of the parsley, red pepper flakes. Cook, stirring for 1 minute.
  • Toss with the pasta, scallops, pine nuts and the remaining parsley. Add salt to taste.

Nutrition Facts : Calories 741.8, Fat 30.6, SaturatedFat 3.9, Cholesterol 56.3, Sodium 320, Carbohydrate 74.2, Fiber 4.2, Sugar 1.9, Protein 42.1

LINGUINE WITH FRESH TOMATOES



Linguine with Fresh Tomatoes image

This garlic and basil linguine is a perfect way to use up your late-summer tomato harvest. It makes a great light supper when paired with a salad, or you can make it heartier with some chopped chicken. -Susan Jones, Downers Grove, Illinois

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 6 servings.

Number Of Ingredients 9

8 ounces uncooked linguine
3 medium tomatoes, chopped
6 green onions, sliced
1/2 cup grated Parmesan cheese
1/4 cup minced fresh basil or 4 teaspoons dried basil
2 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon pepper
3 tablespoons butter

Steps:

  • Cook linguine according to package directions. Meanwhile, place all remaining ingredients except butter in a large bowl., Drain linguine; toss with butter. Add to tomato mixture and toss to combine.

Nutrition Facts : Calories 233 calories, Fat 9g fat (5g saturated fat), Cholesterol 21mg cholesterol, Sodium 567mg sodium, Carbohydrate 32g carbohydrate (3g sugars, Fiber 3g fiber), Protein 8g protein.

LINGUINE WITH TOMATO, ANCHOVY, AND CHILE



Linguine With Tomato, Anchovy, and Chile image

Make and share this Linguine With Tomato, Anchovy, and Chile recipe from Food.com.

Provided by zeldaz51

Categories     European

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb dried linguine
2 -3 tablespoons olive oil, for frying and drizzling
2 -3 garlic cloves, finely chopped
1 dried red chili, seeded and crumbled (I use an arbol, but use a hotter type if you like)
1 (2 ounce) can anchovies packed in oil, drained and finely chopped
8 ounces pitted black olives, roughly chopped
3 tablespoons capers, drained and rinsed
1 (15 ounce) can muir glen fire-roasted tomatoes
basil leaves

Steps:

  • Cook the pasta in boiling, salted water until al dente, according to packet instructions.
  • Meanwhile, heat a wide high-sided frying pan or sauté pan over a medium heat and add some olive oil. Fry the garlic, chile and anchovies for 1-2 minutes until the garlic is aromatic and the anchovies are beginning to melt into the oil.
  • Add the olives, capers and tomatoes to the pan and stir over a medium heat for 2 or 3 minutes.
  • Drain the pasta and toss in to the pan with the sauce. Taste and adjust the seasoning as necessary (you probably won't need any salt because of the saltiness of the anchovies, olives and capers).
  • Serve drizzled with a little olive oil and garnished with basil leaves.

Nutrition Facts : Calories 597.7, Fat 15.9, SaturatedFat 2.3, Cholesterol 9.6, Sodium 1180.9, Carbohydrate 94.7, Fiber 6.9, Sugar 6.2, Protein 19.9

SUN-DRIED TOMATO LINGUINE



Sun-Dried Tomato Linguine image

We call this "Gus's Special Pasta" because my oldest child claimed it as his own. It's cheesy, garlicky goodness and quick to fix. -Courtney Gaylord, Columbus, Indiana

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 7

1 package (16 ounces) linguine
1 jar (7 ounces) julienned oil-packed sun-dried tomatoes
6 garlic cloves, minced
1 tablespoon lemon juice
1/2 cup minced fresh parsley
1-1/2 cups crumbled feta cheese
1-1/2 cups grated Parmesan cheese

Steps:

  • In a 6-qt. stockpot, cook linguine according to package directions for al dente. Drain, reserving 1/2 cup pasta water; return linguine to pot., Meanwhile, drain tomatoes, reserving 2 tablespoons oil. In a small microwave-safe bowl, combine garlic and reserved oil; microwave on high 45 seconds. Stir in drained tomatoes and lemon juice., Add tomato mixture to linguine. Toss with parsley, cheeses and enough pasta water to moisten.

Nutrition Facts : Calories 542 calories, Fat 21g fat (8g saturated fat), Cholesterol 32mg cholesterol, Sodium 726mg sodium, Carbohydrate 68g carbohydrate (3g sugars, Fiber 6g fiber), Protein 23g protein.

LINGUINI WITH OVEN-DRIED TOMATOES, GRAPES AND ANCHOVIES



Linguini With Oven-Dried Tomatoes, Grapes and Anchovies image

Provided by Molly O'Neill

Categories     dinner, weekday, pastas, main course, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 8

1 pound linguini
4 medium-size cloves garlic, peeled and minced
6 anchovy fillets, cut across into thin strips
2 cups rosemary-orange oven-dried tomatoes (see recipe), quartered
3/4 cup oven-dried grapes (see recipe)
1/2 teaspoon crushed red pepper
1 tablespoon extra-virgin olive oil
Salt and freshly ground pepper to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Add the linguini and cook until al dente, about 10 minutes. Drain and place in a large bowl. Add the garlic, anchovies, dried tomatoes, dried grapes and red pepper and toss well. Add the olive oil and salt and pepper to taste and toss. Divide among 4 plates and serve.

Nutrition Facts : @context http, Calories 503, UnsaturatedFat 4 grams, Carbohydrate 94 grams, Fat 6 grams, Fiber 5 grams, Protein 18 grams, SaturatedFat 1 gram, Sodium 534 milligrams, Sugar 9 grams

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