Linguine is a cross between spaghetti and fettuccine — wider than spaghetti but thinner than fettuccine — flat and about 4mm wide. Linguine (little tongues) originated in Genoa and the Liguria region of Italy where it is traditionally served with clams or pesto. Yummy! Looks like tomato sauce but certainly doesn't taste like it. Fettuccine could replace the linguine.
Ingredients
| 250 g | Dried linguine |
| 2 Tbsp | Extra virgin olive oil |
| 1 medium | Onion, diced |
| 4 cloves | Garlic, crushed |
| 400 g | Roasted capsicum, from a jar, drained and chopped (Main) |
| 1 tsp | Dried oregano |
| ½ cup | Shaved parmesan |
| ¼ cup | Sour cream |
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Directions
- Cook the pasta according to the packet instructions.
- Meanwhile, heat the oil in a non-stick frying pan. Sauté the onion in 1 tablespoon of oil, until softened. Add the garlic, capsicums and oregano and simmer for 2-3 minutes. Place in a blender and purée until smooth.
- Drain the pasta well, stir in the remaining tablespoon of oil and add the capsicum purée. Season well. Stir in half the parmesan, then the sour cream and heat gently. Serve topped with the remaining parmesan. Garnish with chopped flat-leaf parsley, if preferred.
