Linguine With Peppers, Tomatoes And Fresh Herbs
- sliced fresh jalapenos or hot thai peppers to taste
- 1/4 cup extra-virgin olive oil
- leaves from 3" sprig fresh rosemary
- 2 cups green or vidalia onions (white parts)
- 1 tablespoon thyme leaves
- 1/4 cup sliced garlic
- 2 pounds tomatoes (the riper the better)
- 1/2 cup fresh sliced basil
- 1/4 cup sliced fresh parsley
- reggiano parmesan
- kosher salt and fresh ground black pepper
- put 1/4 cup olive oil into a large sauce pan and put over high heat for a couple minutes. Add the rosemary and peppers for a minute or so. Add 1 teaspoon salt and some pepper. Then add the onions and thyme to the mixture and reduce heat to medium. Saute for a few minutes, then add the garlic and saute until the onions are transparent. Add the chopped ripe tomatoes and stew for ~10 minutes. While the tomatoes are stewing add the pasta to boiling water and cook until just short of how you would usually cook lingine. Drain the linguine and add to the tomatoe mixture. Saute until the liquid is reduced. Season with salt and pepper to taste. Add the basil and parsley to the hot mixture and toss to combine. Sprinkle with reggiano parmesan and serve.
fresh jalapenos, extravirgin olive oil, rosemary, green, thyme, garlic, tomatoes, basil, parsley, parmesan, kosher salt
Taken from www.epicurious.com/recipes/member/views/linguine-with-peppers-tomatoes-and-fresh-herbs-1224155 (may not work)