Olive Garden Linguine With Kalamata Olives And Prosciutto Recipes

LINGUINE WITH PROSCIUTTO AND OLIVES

Steps:

• In a 6 to 8-quart pan, cook pasta in 3 quarts boiling water until al dente (7 to 9 minutes or according to package directions).
• Drain.
• Place pasta in a warm bowl.
• Meanwhile, combine prosciutto and oil in a wide skillet.
• Cook, stirring, over medium-high heat, until prosciutto is lightly browned (about 3 minutes).
• Add onions and cook, stirring, until limp (about 2 minutes).
• Add olives and tomatoes and cook, shaking pan often, until olives are hot (about 2 more minutes).
• Pour prosciutto mixture over noodles and toss well.
• Transfer to a warm serving bowl.
• Offer cheese to add to taste, if desired.

OLIVE GARDEN LINGUINE WITH MIXED SWEET PEPPERS

Steps:

• Preheat heavy skillet over medium heat. Add olive oil and sauté garlic until just white. Add all ingredients (except pasta and Parmesan cheese) and sauté, stirring constantly until peppers are crisp tender.
• Cook pasta according to package directions.
• Add pasta and Parmesan cheese to sauté pan. Stir to blend well with vegetables. Add salt and fresh ground pepper to taste.
• Transfer to large serving platter. Serve immediately.

OLIVE GARDEN LINGUINE A PESTO

Steps:

• Combine the basil, pine nuts, olive oil and garlic in a food processor until finely chopped.
• Transfer to a bowl and mix in the cheeses and black pepper.
• (This sauce does not call for salt because of the saltiness of the cheeses used.).
• In a large pot, bring 5 quarts of water to a boil. Add about 1 tablespoon of salt.
• Add the pasta and stir frequently until al dente (about one or two minutes less than the cooking time recommended on the package).
• Drain the pasta, reserving 3 ounces of the cooking water.
• Place the pasta, pesto sauce, water, and butter in a large bowl and toss until all ingredients are well mixed.
• Serve immediately.