Linguine Pigro (Lazy Tongue)

Submitted by sctdvdltl

"A must have recipe for the lazy budget stricken chef. This is good by itself or on the side with a salad and grilled meat or portabellas. Use leftover wine its much easier. If you dont like food with acid add some sugar to this when you simmer sauce. A herb mixture such as Italian herbs, herbes de Provance or La Garrigue can replace thyme and tarragon. This is very fragrant and flavorful."

 

• Ready In: 30mins
• Ingredients: 13
• Yields: 3 bowls
• Serves: 3-5

ingredients

• 1⁄2 lb linguine
• 3 tablespoons olive oil
• 5 garlic cloves (crushed and sliced)
• 3 tablespoons tomato paste
• 10 kalamata olives (sliced or crushed)
• 1⁄2 tablespoon red pepper flakes
• 1 teaspoon dry tarragon (or favorite herb marjoram, fennel, oregano)
• 1⁄2 tablespoon fresh thyme (or favorite herb basil)
• 1⁄4 cup wine (leftover red or white not to sweet or dominating)
• 1⁄8 cup grated parmigiano
• 1 1⁄2 tablespoons white breadcrumbs (very stale and toasted)
• 1 1⁄2 tablespoons toasted nuts (pine nuts or crushed almonds)
• 3 tablespoons fresh parsley

directions

1. Cook pasta to directions on box.
2. Simmer garlic in a large skillet with oil until fragrant and lightly browned and tender. Do not burn.
3. Add tomato paste stir until color darkens and smells richer. Do not burn.
4. Add olives, pepper and herbs (not fresh parsley).
5. Pour wine in pan and loosen any bits in large skillet. If wine is not flat cook out alcohol.
6. Drain pasta well and add to large skillet.
7. Combine the rest of ingredients in a bowl (Parmigiano, parsley, bread crumbs and nuts).
8. Add half of the contents in the bowl to pasta and sauce in skillet.
9. Toss all ingredients.
10. Serve in pasta bowls and top with the remaining contents in bowl.