Earls Mediterranean Linguini Recipes

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MEDITERRANEAN STYLE LINGUINI



Mediterranean Style Linguini image

Provided by Food Network

Time 20m

Yield 6

Number Of Ingredients 9

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

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.

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

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 SHRIMP AND LINGUINE



Mediterranean Shrimp and Linguine image

Pretty and healthy, this looks like it came from an Italian restaurant. When I'm in a rush, I use a jarred tomato sauce and omit the tomatoes and seasonings. You can also fix this ahead and reheat it for convenience. -Nancy Deans, Acton, Maine

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 12

9 ounces uncooked linguine
2 tablespoons olive oil
1 cup sliced fresh mushrooms
1 pound uncooked medium shrimp, peeled and deveined
3 medium tomatoes, chopped
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and halved
1 can (6 ounces) pitted ripe olives, drained and halved
2 garlic cloves, minced
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon dried basil
1/8 teaspoon pepper

Steps:

  • Cook linguine according to package directions. Meanwhile, in a large skillet, heat oil over medium-high heat. Add mushrooms; cook and stir 4 minutes. Add remaining ingredients; cook and stir 5 minutes or until shrimp turn pink. , Drain linguine; serve with shrimp mixture.

Nutrition Facts : Calories 328 calories, Fat 9g fat (1g saturated fat), Cholesterol 112mg cholesterol, Sodium 748mg sodium, Carbohydrate 41g carbohydrate (4g sugars, Fiber 3g fiber), Protein 21g protein. Diabetic Exchanges

LINGUINE WITH TOMATOES, OLIVES, FETA, AND PARSLEY



Linguine with Tomatoes, Olives, Feta, and Parsley image

Provided by Charlie Jones

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

Yield Makes 4 servings

Number Of Ingredients 10

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

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.

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

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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