Prep 20 mins
Cook 15 mins
This is a recipe that I came upon in a magazine a few years ago. Modified slightly to represent what is available in our region, it is actually tastier than the original! Make it your own and change the cheese for a different taste, or add grilled shrimp to the presentation and impress everyone. Also, I prefer using the beef consomme as opposed to the bouilliono. It's not as salty and has a lighter beef taste.
- 1⁄2 cup olive oil
- 12 garlic cloves, sliced in half
- 1 red onion, cut into large pieces
- 3 red peppers, with seeds taken out and cut into large pieces
- 6 sun-dried tomatoes, cut into quarters each
- 1 lb linguine
- 1 cup beef bouillon or 1 cup beef consomme
- 1 teaspoon dried hot pepper flakes
- 1⁄3 fresh chives, chopped
- 8 ounces feta cheese, crumbled (preferably Mediterranean seasoned)
- In a large sauce pan, heat the olive oil over medium heat.
- Add the sliced garlic. Cook, watching carefully so it doesn't burn, about 5 minutes, or until golden brown.
- Remove the garlic from oil with a slotted spoon, and put aside for later.
- Add the onion, red peppers and the sundried tomatos to the heated oil. Cook for about 10 minutes. The onions will begin to caramelise, but the peppers should remain nice and crunchy.
- In the meantime, using a large pot, boil enough salted water to cook the linguini. When ready, drain and save them for later.
- Next add the beef consomme or bouillion and the hot pepper flakes to the heated oil, onion, red pepper and tomato mix.
- Add salt and pepper as desired.
- Add the linguini and heat through, or just long enough for them to get a nice covering of the consomme.
- Serve immediately with a few spoonfuls of the crumbled feta on top and the fresh chives.
Very tasty. I don't care for sun dried tomatoes, so I omitted them, and added a dash of thyme and basil, this was really good. I let the pasta sit in the consomme and veggies for a few minutes and the noodles really soak up the sauce. Made for PAC Spring 09'.