Thursday, June 22, 2017

6-22-17 Linguine from heaven

I’m not exaggerating.  When you experience this dish you will think you died and went to heaven.  The key to this culinary orgasm is fresh herbs and imported pasta.


1.     Linguine
2.     Olive oil
3.     Garlic
4.     Onion
5.     Fresh basil, spearmint, oregano, parsley, and tarragon – finely chopped
6.     Sundried tomatoes in oil – coarsely chopped
7.     Toasted Panko


Cook the onion and garlic in olive oil until soft, then add about 1-2 tablespoons of the herbs and the tomatoes.  Cook over low heat while the pasta is cooking.  Add the cooked pasta to the pan with the sauce, mix in the panko, and drizzle with olive oil.  Add some pasta water if needed.


The next time you’re eating at La Casa Renzulli this this is what you should ask for.
Elegant simplicity.

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