Tuesday, September 17, 2013

Flash-in-the-Pan Linguine with Garlicky Tomatoes and Beans

Flash-in-the-Pan Linguine with Garlicky Tomatoes and Beans
Serves 4
1 tbsp sea salt, for water
8 oz dried linguine (about 4 - 4 1/2 cups cooked)
1 tbsp olive oil
3 garlic cloves, minced
1/4 tsp crushed red pepper flakes
zest of 1 lemon
3 cups cherry or grape tomatoes, halved (or 3 cups canned diced tomatoes)
1/2 lb fresh green or wax beans, trimmed and cut into 1 1/2" pieces
1/2 cup fresh basil leaves, minced 
1 tbsp fresh lemon juice 
  1. Bring a large pot of water to a boil and add salt and pasta. 
  2. Cook, stirring occasionally, for 7 minutes. Remove 1/4 cup cooking water and drain, set aside.
  3. In the pot used to cook the pasta, heat the oil over medium-low heat. 
  4. Add the garlic, pepper flakes and lemon zest. 
  5. Cook, stirring often, for3-4 minutes. 
  6. Add tomatoes, beans, basil, lemon juice and reserved pasta water. Cook 5 minutes, stirring occasionally. 
  7. Stir in the pasta and heat through, tossing well.

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