SPICY LINGUINE PASTA May 19 Written By Eleanor Debel https://www.youtube.com/shorts/_8Px0HbxGqIPrintSPICY LINGUINE PASTAYield 4Prep time15 MinCook time15 MinTotal time30 MinIngredients1 lb linguine pasta2 large shallots, finely diced 5 garlic cloves, finely minced 3 Tbsp extra virgin olive oil, high quality 2 Tbsp tomato paste 1-2 tsp red pepper pepper flakes, make it as spicy as you like 2 cups heavy cream ½ tsp kosher salt¼ cup fresh grated parmesan cheese InstructionsBring a large pot of water to a boil and add several heaping tablespoons of salt to make the water taste like the ocean. Once boiling, add your linguine and cook until al dente, according to package instructions. Remove the pasta to a colander or strainer but save 1 cup of pasta water and set aside. Heat a large saute pan over medium high heat and add the olive oil, minced shallot and minced garlic. Stir for 30 seconds or so, until the aromatics begin to bubble in the oil, then reduce the heat to medium or medium low, just so the garlic and shallot are cooking but not turning brown at all. Cook for 2-3 minutes over this lower heat to ensure they don't burn. Add the tomato paste to the pan and cook, stirring constantly, until the paste is darkened in color, about 2 minutes more. Stir in the red pepper flakes, then heavy cream and increase the heat to medium high once more. Bring the sauce to a light simmer and let bubble for 1-2 minutes to thicken slightly. Stir in the parmesan cheese, then salt and pepper to taste, and finally the cooked pasta and splashes of the reserved pasta water to get a nice glossy sauce that coats the pasta. Serve with extra parmesan cheese for topping and enjoy! Did you make this recipe?Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance pastaeasy Eleanor Debel
SPICY LINGUINE PASTA May 19 Written By Eleanor Debel https://www.youtube.com/shorts/_8Px0HbxGqIPrintSPICY LINGUINE PASTAYield 4Prep time15 MinCook time15 MinTotal time30 MinIngredients1 lb linguine pasta2 large shallots, finely diced 5 garlic cloves, finely minced 3 Tbsp extra virgin olive oil, high quality 2 Tbsp tomato paste 1-2 tsp red pepper pepper flakes, make it as spicy as you like 2 cups heavy cream ½ tsp kosher salt¼ cup fresh grated parmesan cheese InstructionsBring a large pot of water to a boil and add several heaping tablespoons of salt to make the water taste like the ocean. Once boiling, add your linguine and cook until al dente, according to package instructions. Remove the pasta to a colander or strainer but save 1 cup of pasta water and set aside. Heat a large saute pan over medium high heat and add the olive oil, minced shallot and minced garlic. Stir for 30 seconds or so, until the aromatics begin to bubble in the oil, then reduce the heat to medium or medium low, just so the garlic and shallot are cooking but not turning brown at all. Cook for 2-3 minutes over this lower heat to ensure they don't burn. Add the tomato paste to the pan and cook, stirring constantly, until the paste is darkened in color, about 2 minutes more. Stir in the red pepper flakes, then heavy cream and increase the heat to medium high once more. Bring the sauce to a light simmer and let bubble for 1-2 minutes to thicken slightly. Stir in the parmesan cheese, then salt and pepper to taste, and finally the cooked pasta and splashes of the reserved pasta water to get a nice glossy sauce that coats the pasta. Serve with extra parmesan cheese for topping and enjoy! Did you make this recipe?Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance pastaeasy Eleanor Debel
