Rustic Mediterranean Pasta With Tomatoes Food

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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