Linguine With Picante Sauce Recipe 475 Food

LINGUINE WITH PICANTE SAUCE RECIPE - (4.7/5)

Steps:

• 1Cook pasta using package directions; drain. Rinse with cool water; drain again. Cover to keep warm. .2Chop onion coarsely. Mince garlic. Drain and rinse black beans. .3Heat vegetable oil in a large skillet over medium-high heat until hot. Add onion and garlic and mix well. Sauté until onion is tender. .4Add undrained tomatoes, picante sauce, black beans, chili powder, cumin and oregano and mix well. Bring to a boil, stirring occasionally. Reduce heat to low and cover. .5Simmer the sauce, stirring occasionally, for 15 minutes; remove cover. Increase heat to medium-high. Cook, stirring frequently, until of the desired consistency, about 5 minutes. Place hot cooked pasta on a serving platter. Spoon sauce over pasta. Sprinkle with Colby Jack. Top with cilantro.

PICANTE DE CAMERONES (SHRIMP IN PICANTE SAUCE)

Steps:

• Heat the oil in a large saucepan over moderate heat. Saute the shrimp with salt and pepper until just cooked, 3-4 minutes. Add the onion and cook 5-7 minutes until golden. Add the garlic, aji and poblano and cook until tender, stirring occasionally, 5-7 minutes. Add tomatoes and sugar and continue cooking for 5 minutes, stirring occasionally. Add the shrimp and lime juice. Serve garnished with Garlic Chips on top of Arroz Graneado.

LINGUINE WITH RAW TOMATO SAUCE

Steps:

• Coarsely chop tomatoes, reserving juice. In a large bowl combine tomatoes and their juice, vinegar, 3 tablespoons of the extra-virgin olive oil and basil. In a very small skillet heat 1 tablespoon olive oil over medium heat. Saute garlic 3 minutes, without allowing garlic to brown. Scrape garlic and oil into tomato mixture and season to taste with salt and pepper. Marinate tomato sauce at room temperature, 5 to 6 hours.
• In a large pot of boiling salted water, cook linguine according to package directions until al dente, 5 to 10 minutes; drain in a large colander. Return pasta to pot and toss with remaining 1 tablespoon extra-virgin olive oil and grated Parmesan; divide among 6 bowls. Using a slotted spoon top each portion with about 1 cup tomato chunks. Ladle remaining tomato liquid around pasta.

PASTA AND PICANTE SAUCE

Steps:

• Cook pasta using package directions; drain. Rinse with cool water; drain again. Cover to keep warm.
• Chop onion coarsely. Mince garlic. Heat vegetable oil in a large skillet over medium-high heat until hot. Add onion and garlic and mix well. Saute until onion is tender. Add undrained tomatoes, picante sauce, chili powder, cumin and oregano; mix well. Bring to a boil, stirring occasionally. Reduce heat to low and cover. Simmer the sauce, stirring occasionally, for 15 minutes; remove cover.
• Increase heat to medium-high. Cook, stirring frequently, until of the desired consistency, about 5 minutes. Place hot cooked pasta on serving platter. Spoon sauce over pasta. Sprinkle with Colby Jack cheese. Top with cilantro.

LINGUINE WITH GARLIC SAUCE

Steps:

• Cook linguine according to package directions.
• Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 1 T. drippings.
• In the drippings, sauté the spinach, onion, garlic until tender.
• Add the milk, cream cheese, butter, salt, nutmeg and pepper; stir until smooth.
• Stir in pine nuts and bacon; heat through. Drain pasta; toss with sauce.

LINGUINE WITH MUSHROOM AND GARLIC SAUCE

Steps:

• Cook the pasta in the water. Drain.
• Melt 2 T butter in a saucepan. Add garlic and cook for a minute, then add mushrooms, basil and salt and cook until just tender.
• Add remaining 4 T butter, pepper and oil.
• Stir and remove from the heat. Add the parsley to the sauce.
• Toss with the pasta and serve topped with Parmesan cheese.

LINGUINE WITH PICANTE SAUCE

Steps:

• Cook pasta using package directions; drain. Rinse with cool water; drain again. Cover to keep warm.
• Chop onion coarsely. Mince garlic. Drain and rinse black beans.
• Heat oil in a large skillet over medium-high heat until hot. Add onion and garlic and mix well. Sauté until onion is tender (about 3 minutes).
• Add undrained tomatoes, picante sauce, black beans, chili powder, cumin and oregano and mix well. Bring to a boil, stirring occasionally. Reduce heat to low and cover.
• Simmer the sauce, stirring occasionally, for 15 minutes; remove cover. Increase heat to medium-high. Cook, stirring frequently, until of the desired consistency, about 5 minutes.
• Place hot cooked pasta on a serving platter. Spoon sauce over pasta. Sprinkle with Colby Jack. Top with cilantro (optional) serve with garlic bread on the side.