John Myers
Contents
show
Pan Dish: Linguine with Tomato-wine-suga and Walnuts
The perfect pan dish: linguine with tomato-wine-suga and walnuts recipe with a picture and simple step-by-step instructions.
pasta
- 60 g Linguine
- 600 ml Salted water
Tomato Wine Suga with Walnuts
- 125 g Onion
- 1 piece Dried chili peppers
- 3 tbsp Pickled tomato oil
- 100 ml Red wine lovely
- 400 ml Tomato pieces canned
- 20 ml Lime juice
- 4 piece Tomatoes dried in oil
- 15 g European walnuts
- Colorful pepper
- Flor de Sal
Topping
- 0,5 tsp Dried tarragon
preparation
- Peel the onion and cut into rings … Chop the chilli pepper … Drain the sun-dried tomatoes and cut into strips … Chop the walnuts
Cook
- Bring the salted water to the boil … break the pasta and cook for about 7 minutes until al dente … drain and drain
- Heat the oil in a pan … fry the onion and chilli pepper … deglaze with 50 ml red wine and reduce … add the tomato pieces with juice and reduce by half … 50 ml red wine, lime juice, dried tomato strips and Add walnuts and let simmer for about 5 minutes … fold in pasta and heat for about 3 minutes … round off with salt and pepper
Serve
- Arrange on a flat plate with tarragon and serve hot
Facebook Comments