Linguine With Peaches & Tomatoes |
|
 |
Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 8 |
|
A little sweet, a little salty and a fresh tomato taste. Recipe in Better Homes & Garden magazine. I made revisions to serve in any season and affordable ingredients. Drained peach juice can be added to lemonade or frozen in cubes. Ingredients:
1 (12 ounce) package linguine |
1 tablespoon garlic, minced |
1 tablespoon olive oil |
1 (15 ounce) can yellow cling peaches, sliced drained |
3 roma tomatoes, diced |
1/3 cup stuffed pimento green olives, chopped |
1/4 cup fresh basil, chopped or 1/2 teaspoon chopped basil, dried |
1/8 teaspoon sea salt |
1/8 teaspoon white pepper |
1/8 teaspoon crushed red pepper flakes (optional) |
Directions:
1. Prepare linguine as per package directions. Drain. Reserve 1/4 cup.
2. cooking liquid.
3. While pasta is cooking, heat oil in frying pan and add garlic.
4. Chop sliced peaches.
5. Add peaches, tomatoes, green olives, basil to garlic and oil.
6. Toss and cook about 2 minutes.
7. Add drained pasta and cooking liquid. Stir to mix.
8. Add salt, pepper and red pepper flakes if desired.
9. Note: A little sprinkling of balsamic vinegar in individual small bowls with.
10. olive oil and thick crusty French Bread is a good accompament with the.
11. meal.
|
|