Linguine Sicily Recipes

SICILIAN PASTA AND BROCCOLI

Sicilian Pasta and Broccoli image

This is a simple dish my grandmother made for me when I was a child. Now I make it for my daughter, Xea, and she loves it. As the broccoli takes on a toasty brown color, it develops a delicious nutty flavor that even picky kids will like.

Provided by Antonia Lofaso

Categories main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 7

Ingredients

1 cup olive oil, or more if needed
2 large heads broccoli, cut in 1-inch florets (about 6 cups)
1 tablespoon kosher salt, plus more for salting the pasta water
8 garlic cloves, roughly chopped
1 pound penne rigate (Penne rigate is my favorite because the ridges give it more texture.)
1/2 cup shredded or grated Parmigiano-Reggiano cheese
2 tablespoons chopped Italian flat-leaf parsley, for garnish

Steps:

Heat the water for your pasta while you prepare the broccoli.
In a shallow, 10-inch saute pot, heat the 1 cup olive oil over medium-high heat (see Cook's Note). Add the broccoli to the oil and season it with salt. Saute the broccoli for about 4 minutes, or until it takes on a toasty color. The broccoli will absorb a lot of the oil, so if you find your pot getting dry, just add a little more oil to it. Throw in the garlic and cook for about another minute, until it's slightly brown. Don't burn the garlic! Take the broccoli off the heat and set it aside.
Prepare the penne according to the package directions. Drain the pasta and toss it in the pot with the broccoli, garlic, and olive oil. If the mixture seems dry, add a little more oil.
Toss in the Parmigiano-Reggiano cheese, stir, and garnish with the parsley.

LINGUINE WITH SICILIAN PESTO

Linguine with Sicilian Pesto image

Number Of Ingredients 7

Ingredients

1/2 cup blanched almonds
2 cloves garlic, large
1/2 cup packed fresh basil leaves
salt and freshly ground black pepper
1 pound fresh tomato, peeled, seeded, and chopped
1/3 cup extra-virgin olive oil
1 pound linguini noodle

Steps:

1 In a food processor or blender, combine the almonds, garlic, basil, and salt and pepper to taste. Chop the ingredients fine. Add the tomatoes and oil and process until smooth. 2 Bring at least 4 quarts of water to a boil in a large pot. Add 2 tablespoons of salt, then the pasta, gently pushing it down until the pasta is completely covered with water. Stir well. Cook over high heat, stirring frequently, until the pasta is al dente, tender yet still firm to the bite. Set aside some of the cooking water. Drain the pasta. 3 Pour the pasta into a large warm serving bowl. Add the sauce and toss well. Add a little of the reserved pasta water if the pasta seems dry. Serve immediately. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

LINGUINE SICILY

Linguine Sicily image

This can be served as a meal with some greens and garlic bread. Or serve it as a side with any meal. Cooking time does not include cooking pasta separately. Pol Martin Cookbook.

Provided by daisygrl64

Categories Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1 tablespoon olive oil
2 green onions, sliced
1 yellow pepper, sliced
1 dry shallot, peeled and sliced
2 tablespoons fresh basil, chopped
1 cooked italian sausage, sliced
1/2 lb fresh mushrooms, cleaned and sliced
1 1/2 cups chicken stock, heated
1 tablespoon cornstarch
3 tablespoons water
salt, to taste
black pepper, to taste
cooked linguine (enough for 4 servings)

Steps:

heat oilive oil in pan, add green onions, yellow peppers, shallots, basil and sausage. cook 3 minutes over med-high heat.
add mushrooms, season with salt and pepper and cook for 3 minutes over medium heat.
incorporate chicken stock and bring to a boil.
dissolve cornstarch in cold water, stir into sauce and cook 2 minutes over low heat.
pour sauce over hot pasta, mix and serve.

Nutrition Facts : Calories 101.3, Fat 4.8, SaturatedFat 0.8, Cholesterol 2.7, Sodium 134.8, Carbohydrate 11.2, Fiber 1.2, Sugar 2.5, Protein 4.8

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