Walnut Raisin Linguine Pasta Recipe2020-05-18
- Cuisine: Italian
- Course: Main Dish, Side Dish
- Skill Level: Beginner
- Add to favorites
- Yield: 4
- Servings: 4
- Prep Time: 10m
- Cook Time: 30m
- Ready In: 40m
Average Member Rating
(5 / 5)
1 People rated this recipe
This information is per serving.
Walnut raisin linguine pasta recipe. Famous Italian linguine with walnuts, raisins, and breadcrumbs. Very delicious side or main dish. You may also like Linguine with Grilled Shrimp and Black Olives
Do you like linguine? Here are more linguine recipes:
Linguine with White Clam Sauce Recipe
Makes 4 servings
Ingredients: 1/2 pound (240 g) uncooked linguine,1½ tablespoons olive oil, 1/2 small yellow onion, peeled and finely chopped, 6 cloves garlic, peeled and minced, 2 tablespoons all-purpose flour, 1/4 cup (60 ml) dry white wine, 1/4 cup (60 ml) clam juice, 1 cup (250 ml) low-sodium chicken broth, 6½ oz (210 ml) can mince clams, drained, rinsed well, and drained again, 1/4 cup grated Parmesan cheese, 2 tablespoons minced fresh parsley
Instructions: Cook the linguine according to package instructions, omitting the salt. Rinse under cold running water, then drain and set aside.
In a large nonstick skillet, heat olive oil over medium heat. Add chopped onion and minced garlic. Cook, stirring until onion is soft, for about 5 minutes. Stir in all-purpose flour and cook, stirring constantly, for further 1 minute. Pour in dry white wine and cook for a few minutes, stirring constantly. Stir in the clam juice and chicken broth and cook, stirring, for 4 minutes longer. Add the clams and grated Parmesan cheese.
Stir in cooked linguine and cook for 1 minute longer, tossing well until heated through. Mix in minced fresh parsley. Serve with green salad and crusty bread.
Linguine with Tuna-Caper Sauce Recipe
makes 4 servings
Ingredients: 1 tablespoon olive oil, 1 clove garlic, peeled and minced, 16 oz (480 ml) can reduced-sodium crushed tomatoes, with their juice, 1 teaspoon dried oregano, crumbled, 1/4 teaspoon red pepper flakes, 6½ oz (200 ml) can water-packed light tuna, drained well and flaked, 2 tablespoons each: finely chopped capers, minced fresh parsley, 6 oz (180 g) uncooked linguine
Instructions: In a large nonstick skillet, heat the olive oil over medium heat. Add minced garlic and cook gor30 seconds, stirring occasionally. Stir in crushed tomatoes, oregano, and red pepper flakes. Increase heat to high and bring mixture to a boil. Reduce heat to low and simmer, uncovered, for 7-8 minutes or until slightly thickened.
Stir in flaked tuna, capers, and minced fresh parsley. Simmer for further 5 minutes.
Cook the linguine according to cooking instructions, omitting the salt. Drain and transfer to a large heated bowl. Pour the tuna sauce over pasta. Toss well. Serve immediately.
Walnut Raisin Linguine Pasta Recipe
- 2 cups cubed bread
- 1 cup plus 1 tablespoon extra virgin olive oil
- 4 cloves garlic, peeled
- salt and freshly ground black pepper to taste
- 12 oz (360 g) dried linguine pasta
- 1/2 cup golden raisins
- 1/2 cup dark raisins
- 1/2 cup walnuts
- 1/4 teaspoon crushed red pepper flakes
- grated Parmesan cheese
Preheat the oven to 350 F (177 C). Place the bread on a baking sheet and toast, shaking the pan once or twice during cooking, until golden, about 10 min. Set aside.
Heat the cup of oil in a large heavy pot over low heat. Add the whole garlic cloves and cook until they begin to color, about 10 min. Remove from the heat and discard the garlic cloves. Set the pot with oil aside.
Just before serving, bring a large pot of salted water to a boil. Add the remaining tablespoon of oil and the pasta and cook until just tender. Rinse under hot water, drain well, and place in a large serving bowl.
While the pasta is cooking, add the minced garlic, raisins, pine nuts, and red pepper flakes to the reserved oil and place the pot over low heat. Cook until the garlic just begins to brown (8-10 min.) Do not let it burn. Add the oil mixture to the hot pasta along with the croutons and parsley. Toss well with a large spoon and fork. Season well with salt and pepper
Serve immediately with a bowl of freshly grated Parmesan.