Linguine with Provencal Sauce
This is a dish I prepared based on the traditional Provencal Sauce. If you happen to search "Provencal Sauce Recipe" on the internet, you will see many different variations of it, and in essense, this is another variation. I have never been an olive fan, so I do not include olives in the sauce, but if you love olives, by all means, go for it! Adjust the recipe to YOUR tastes, after all, it will be YOU eating it!
INGREDIENTS:
1/2 Pound Linguine
6 Each Ripe Tomatoes, Medium sized, diced
1/4 Cup Extra Virgin olive oil
1/4 Cup Butter (1 stick)
1/2 Cup White wine
4 Cloves Garlic, Minced
2 Tablespoons Capers
1 Tablespoon Fresh lemon juice
1/2 Teaspoon Salt, or to taste
1/4 Teaspoon Fresh ground pepper, or to taste
1 Teaspoon Sugar
6 Large Fresh basil leaves, Cut chiffonade style
Parmesan cheese, Shredded
1. Cook pasta in 3 quarts rapidly boiling salted water until au dente (about 8 minutes). If pasta is finished cooking before the sauce is finished, just drain and set aside, adding some olive oil to the pasta to prevent it from sticking.
2. While waiting for pasta water to boil, dice the tomatoes and set aside. Use fresh, RIPE tomatoes, preferably vine rippened. You want them full of flavor and juicy, and many store bought tomatoes are way under ripe and lacking flavor. If you can only get store bought tomatoes, try to get heirloom tomatoes, place them in a paper bag until they ripen enough, may take a few days.
3. In a large (12 inch) skillet, add olive oil, butter, and white wine, over medium heat. When butter is melted and sauce is simmering, add the diced tomatoes. Allow sauce to simmer for about 5 minutes.
4. Add garlic, capers, lemon juice, salt, pepper, and sugar. Allow sauce to simmer and sauce reduces some, about 5 to 7 minutes.
5. At this point, it is your choice, add about 1/2 cup of parmesan cheese to the sauce. This will thicken the sauce up nicely, but this step is NOT neccessary at all. Feel free to add the cheese on top of your dish prior to eating if you prefer.
6. Fold in the fresh basil leaves
7. Serve over pasta.
6 Each Ripe Tomatoes, Medium sized, diced
1/4 Cup Extra Virgin olive oil
1/4 Cup Butter (1 stick)
1/2 Cup White wine
4 Cloves Garlic, Minced
2 Tablespoons Capers
1 Tablespoon Fresh lemon juice
1/2 Teaspoon Salt, or to taste
1/4 Teaspoon Fresh ground pepper, or to taste
1 Teaspoon Sugar
6 Large Fresh basil leaves, Cut chiffonade style
Parmesan cheese, Shredded
1. Cook pasta in 3 quarts rapidly boiling salted water until au dente (about 8 minutes). If pasta is finished cooking before the sauce is finished, just drain and set aside, adding some olive oil to the pasta to prevent it from sticking.
2. While waiting for pasta water to boil, dice the tomatoes and set aside. Use fresh, RIPE tomatoes, preferably vine rippened. You want them full of flavor and juicy, and many store bought tomatoes are way under ripe and lacking flavor. If you can only get store bought tomatoes, try to get heirloom tomatoes, place them in a paper bag until they ripen enough, may take a few days.
3. In a large (12 inch) skillet, add olive oil, butter, and white wine, over medium heat. When butter is melted and sauce is simmering, add the diced tomatoes. Allow sauce to simmer for about 5 minutes.
4. Add garlic, capers, lemon juice, salt, pepper, and sugar. Allow sauce to simmer and sauce reduces some, about 5 to 7 minutes.
5. At this point, it is your choice, add about 1/2 cup of parmesan cheese to the sauce. This will thicken the sauce up nicely, but this step is NOT neccessary at all. Feel free to add the cheese on top of your dish prior to eating if you prefer.
6. Fold in the fresh basil leaves
7. Serve over pasta.
