Wednesday, March 29, 2017

Vegetarian Linguine

Miss Rhonda's Vegetarian Linguine
6 - 8 Servings
1 pound linguine
1 gallon water
2 tablespoons olive oil
1 medium red bell pepper, sliced
1 medium green bell pepper, sliced
1 medium red onion, sliced
3 cloves garlic, sliced
2 teaspoon sea salt
3 teaspoons granulated garlic
2 teaspoons granulated onion
1/4 cup tomato paste
3 tomatoes, crushed
1/4 cup balsamic vinegar
1 tablespoon red wine vinegar
1 teaspoon crushed red chili peppers
2 teaspoons oregano, dried
1 teaspoon basil, dried
1 teaspoon rosemary, ground
1 cup water

   For the Pasta

In a large pot, bring water to a boil, add linguine then bring the pot back up to a rapid boil again and stir.
Cover pot, turn off the burner and let the pasta sit covered and undisturbed  for the amount of cooking time stated on the package.
Once pasta is done, 6 - 8 minutes, drain it in a colander then transfer to a large bowl.  While the pasta is still hot, stir in 1 teaspoon salt, and 1 tablespoon olive oil, mix thoroughly and set aside.
   For the Vegetables/Sauce
Heat a large sauce pan on medium high add the olive oil.  When oil is warm, add the sliced peppers, onions, garlic, 1 teaspoon salt, 1 teaspoon granulated garlic and 1 teaspoon granulated onion. Saute until onions are translucent. Stir in the tomato paste and mix thoroughly. Add the crushed tomatoes, balsamic and red wine vinegars and mix until well combined. Add the crushed red chili peppers, oregano, basil, rosemary and water and mix thoroughly. Cover and cook on low, for 15 minutes.
Add the linguine and remaining seasonings (2 teaspoons granulated garlic, 1 teaspoon granulated onion) then mix until everything is well combined. If needed add more water.
Taste for flavor and adjust seasoning as needed then continue cooking until linguine is hot approximately 3 - 5 minutes.

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