Outrageous Creamy Linguini
"When eating "Italian" out, I'd always go for something special; a new taste that wasn't served at home. I've adapted this recipe from those tastes and came up with a very quick, rich pasta dish that aims to please even the most sophisticated tastes!"
- Ready In:
- 13mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 1 (1 lb) package linguine (uncooked)
- 1 (8 ounce) jar sun-dried tomatoes (in olive oil)
- 1 (4 ounce) package goat cheese
- 1 clove fresh garlic
- 1 tablespoon salt
- fresh ground pepper (to taste)
- grated romano cheese (, to taste)
- 2 tablespoons chopped Italian parsley (optional)
directions
- If you love garlic add more; if you cannot tolerate garlic, eliminate it as this dish has a full rich taste on it's own.
- Boil pasta in salted water and cook until tender yet firm (aldente).
- Drain pasta and reserve 1 cup of hot cooking water.
- In a blender or food processor, blend the sundried tomatoes in olive oil, garlic and adding the reserved hot water slowly while blending making a"sauce".
- Pour sauce over cooked pasta; toss until nicely coated.
- Crumble goat cheese into pasta and toss until completely melted.
- Season with freshly ground black pepper and grated cheese and parsley, and Viola!
- a delicious, quick way to serve a very tasty meal.
- Enjoy!
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Reviews
-
This was tasty but not very creamy. I would have used half a box of pasta instead of the full pound. I would also increase the goat cheese but that is a personal preference:) I love the stuff! I had an 8 oz jar of sun dried tomatoes to use up and this recipe fit the bill. Even my 9 yr old enjoyed. Thanks for posting! -
Well, I didn\'t have any goat cheese, so I substituted smoked gouda! A bit of a stretch, but it was still delicious. Thanks for a fast, easy and wonderful recipe Gingerbee! -
This was easy and delicious. I used dried sun-dried tomatoes, soaking them in hot water first, and then adding a little olive oil. I also used farfalle, because I didn't have linguine. This dish is fancy enough for company and we really enjoyed it!
RECIPE SUBMITTED BY
Gingerbee
United States
I'm a "newbee" to this site, but not to cooking. I love great food and to share recipes and this site is great! I don't know where the information of a "fry cook" came from, but I would consider myself anything else but that :)
A NYC girl originally, lived in London and Canada where I am now. Met lots of interesting people along life's way who taught me a great deal and enriched my life with their knowledge of cooking.
With my children now adults, the family has doubled in size and my commitment to making memories to pass down to another generation inspires me to cooking.
I find cooking a creative expression of one's personality and never tire of new challenges in the kitchen.
