Earls Mediterranean Linguini Recipes

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MEDITERRANEAN STYLE LINGUINI

Provided by Food Network

Time 20m

Yield 6

Number Of Ingredients 9



Mediterranean Style Linguini image

Steps:

  • Cook pasta according to package directions
  • In medium sauté pan, sauté onion and garlic in olive oil until translucent. Stir in tomatoes and tuna and red pepper flakes if desired; simmer for 5 minutes. Add black olives.
  • Toss with pasta and divide among 6 plates. Sprinkle with basil and serve.

2 pouches (6.4 oz.) StarKist® Albacore Tuna in Water
12 oz. linguini pasta
2 Tbsp. Olive Oil
1 clove garlic, minced
3/4 cup chopped onion
1 can (14.5 oz.) diced tomatoes, Italian seasoned
2 Tbsp. chopped fresh basil
16 whole black olives, sliced in half
Red pepper flakes, optional

LINGUINE WITH TOMATOES, OLIVES, FETA, AND PARSLEY

Provided by Charlie Jones

Categories     Blender     Cheese     Olive     Pasta     Tomato     Vegetarian     Quick & Easy     Summer     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 10



Linguine with Tomatoes, Olives, Feta, and Parsley image

Steps:

  • Purée 2 1/2 cups tomatoes, wine, and garlic in blender. Heat oil in heavy large skillet over medium-high heat. Add tomato puree and olives. Cook until sauce begins to thicken, stirring often, about 6 minutes.
  • Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain, reserving 1/2 cup pasta cooking liquid.
  • Add pasta, parsley, basil, and vinegar to sauce in skillet. Toss over mediumhigh heat until sauce coats pasta, adding reserved cooking liquid by 1/4 cupfuls if dry, about 3 minutes. Season to taste with salt and pepper. Mix in remaining 1 cup tomatoes and half of cheese. Mound pasta in bowl. Sprinkle with remaining cheese.

3 1/2 cups chopped seeded vine-ripened tomatoes (about 7), divided
1/2 cup dry white wine
2 garlic cloves, chopped
1/2 cup extra-virgin olive oil
1/2 cup pitted Kalamata olives, chopped
3/4 pound linguine
1/2 cup coarsely chopped fresh Italian parsley
1/2 cup coarsely chopped fresh basil
1 tablespoon balsamic vinegar
1 1/2 cups crumbled feta cheese (5 to 6 ounces), divided

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