Earls Mediterranean Linguini Food

EARL'S MEDITERRANEAN LINGUINI

Earl's Mediterranean Linguini image

Earl's is a chain that was started in North Vancouver, British Columbia. I served for them for a few years and LOVE their food. This was one of my favourites and they've taken it off the menu. Thank goodness I was able to find a good copycat recipe on the net. It's so good you can even eat it cold!! I think I'll add marinated artichokes next time as a twist. Add some grilled chicken breast or shrimp if you want protein.

Provided by MamaConnerty

Categories European

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

2 cups cherry tomatoes, sliced in half
1/2 cup dry white wine
4 garlic cloves, chopped
1/4 cup extra-virgin olive oil
1 cup pitted kalamata olive
3/4 lb linguine
1/2 cup chopped fresh parsley
1/2 cup chopped fresh basil
2 tablespoons frank's hot sauce
1/2 cup tomato sauce
1 tablespoon balsamic vinegar
1 1/2 cups crumbled feta cheese

Steps:

Heat oil in heavy large skillet over medium-high heat. Add tomatoes, wine, garlic and olives. Cook until sauce begins to thicken, stirring often, about 6 minutes.
Meanwhile, cook pasta in large pot of boiling water until just tender.
Add pasta, parsley, basil, hot sauce, tomato sauce and vinegar to sauce in skillet. Toss over medium heat until sauce coats pasta. Season to taste with salt and pepper. Mount pasta in bowl and sprinkle with feta cheese.

Nutrition Facts : Calories 681.3, Fat 30.7, SaturatedFat 11, Cholesterol 50.1, Sodium 1238, Carbohydrate 76, Fiber 5.6, Sugar 8.9, Protein 21.1

MEDITERRANEAN PASTA

Mediterranean Pasta image

Copycat of the restaurant chain Earl's Mediterranean Linguine. You can easily add a pound of chicken breasts or prawns for protein. This pairs really well with both red and white wines and cooks up extremely fast.

Provided by repose

Categories Penne

Time 25m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

1 cup canned san marzano tomatoes, roughly chopped
1/2 cup olive oil
1/3 cup sherry wine vinegar (can substitute red wine vinegar)
1 tablespoon lemon zest (don't skip this, it takes the dish from good to heavenly)
1 pinch oregano
1 pinch chili flakes
1 tablespoon olive oil
2 -3 large garlic cloves, minced
1 pint grape tomatoes
1/4 cup pitted kalamata olive, roughly chopped
1/4 cup roasted red pepper, roughly chopped
1 cup vegetable broth (or 1 bouillon cube dissolved in 1 cup water)
1 tablespoon cornstarch
1/4 cup mixed fresh basil and parsley
salt and pepper
1 lb pasta (recommend linguine or penne)

Steps:

Cook the pasta and drain.
In a bowl mix the canned tomatoes, 1/2 cup olive oil, sherry vinegar, lemon zest, chilli flakes, oregano and a pinch of salt and pepper. Stir until well combined.
Combine the 1 tbsp of cornstarch with the vegetable broth.
Heat the remaining 1 tbsp of olive oil in a pan and add the garlic, olives, red peppers and cherry tomatoes. Saute? until the cherry tomato skins start to blister, about 2-3 minutes. Be very careful not to overcook the garlic.
Add the vegetable broth + cornstarch as well as the tomato sauce base. Bring to a light boil and let simmer for about five minutes.
Add the pasta, fresh herbs and additional salt and pepper to taste.
Serve. (Tip: Garnish with feta and some more fresh herbs.).

Nutrition Facts : Calories 738.8, Fat 33.3, SaturatedFat 4.7, Sodium 281.7, Carbohydrate 94.2, Fiber 5.9, Sugar 6.5, Protein 16.4

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