3 cl garlic, minced fine
1 tbsp minced shallots
1 (or minced onion)
1 tsp olive oil
1 cup dry white wine
2 cup half-and-half
1 tbsp chopped parsley
1 tbsp chopped basil
2 tsp instant beef
1 bouillon crystals
2 tsp tomato paste
1/2 cup sun-dried tomatoes,
1 chopped fine
1/2 cup toasted pignoli nuts
1 lb fresh linguine
1/4 cup parmesan cheese
1 (imported preferred)
Directions
Boil water for pasta Toast pignoli nuts lightly in oven or nonstick
teflon fry pan. In a large skillet or sauce pot, saute garlic and
shallots in olive oil. Add white wine and cook to reduce by half. Add
half-and-half, then bouillon crystals to sauce and reduce again by
half. Add tomato paste and mix well to blend in sauce. Add the basil.
Add toasted pignoli nuts. Stir to mix. Add the sun-dried tomatoes and
parsley and stir. Let this simmer gently while the pasta cooks. Cook
pasta until just al dente. Drain. Put pasta in skillet with sauce and
mix well. Empty pasta and sauce into a large serving dish. Sprinkle
grated parmesan cheese over the pasta. Take to the table and ENJOY!
Eugene R. Mariani
Servings: 6 servings
Linguine With Sun-Dried Tomatoes & Toasted Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Breakfast; Italian; Pasta
The History of Recipes
It is actually possible to trace the history of written recipes back into the far past, in truth as far back into history as ancient Egypt, and quite possibly further than that. In practice though, in the main part, these old recipes were just primitive pictorial, hieroglyphic or cunieform instructions for preparing food.
The truth of the matter is, the most ancient recipe in existence, according to academics is a collection of ancient tablets in the Sumerian language which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel `exhilarated, wonderful and blissful`. As we move into Roman times around 25BC a man called Apicius created a few documents which described recipes enjoyed by wealthy roman citizens. In his publication, Apicius describes how the meals of wealthy Romans were separated into starters, entrees and afters, a style of dining still practiced today. This early Roman chef tells us how the ancient Romans were skilled in the use of many different aromatic flavours, including a few you will know for example bay, rue and parsley. Moving on, we have a couple of interesting cookery books which date from the fourteenth century - a cookery book entitled `Forme of Cury`, and another, similary called `Curye on Inglish`. The titles are a little misleading though, they are nothing to do with the curry that is popular today, but instead descriptions of the types of food prepared by the chefs of the rich and wealthy people of the period. Later, in the 15th century, knights returning from the crusades brought us many new spices and herbs from Arab countries, including spices like coriander, parsley, and basil. The introduction of these new tastes led to a surge in manuscripts on cooking, many of which are kept safe in academic collections. The revolution that is television brings us celebrity chefs and the recipe books that accompanied them. And that brings us to the present day and the invention of computers and the internet, permitting everyone to access massive numbers of recipes like those on sites such as the one you are reading now. |
We hope you enjoy this Linguine With Sun Dried Tomatoes & Toasted recipe.
