A fragrant and light vegetarian pasta with green peas with an original sauce. Linguini pasta comes from Naples, it is prepared from durum wheat, it tastes very delicate, goes well with any spices.
It is necessary
- - 400 g of linguine;
- - salt to taste.
- For the sauce:
- - 200 g of champignons, frozen green peas;
- - 50 g parmesan;
- - 50 ml vermouth;
- - 2 onions;
- - 5 cloves of garlic;
- - 2 oranges;
- - 1 can of peeled tomatoes;
- - 1 dried chili pepper;
- - 2 tbsp. tablespoons of olive oil;
- - dried oregano, sugar, salt, pepper mix.
Instructions
Step 1
First, let's prepare the sauce. Peel and chop the garlic and onion, cut the mushrooms into wedges. Puree the canned tomatoes with a blender or strain through a sieve. Cut the peel from the oranges, cut the pulp into small cubes.
Step 2
In a small saucepan, lightly simmer the onion and garlic in olive oil, add the chopped mushrooms, lightly fry them. Pour in the vermouth, put in the chopped orange, let it simmer for 2 minutes.
Step 3
Then add tomato puree, dried oregano, chopped chili to a saucepan. Season with salt and pepper to taste, add a little sugar. Bring to a boil, reduce heat and simmer for about 20-25 minutes, then add green peas to the sauce and simmer for another 5 minutes.
Step 4
Boil the linguine in plenty of salted water. Cook for 2-3 minutes less than indicated on the pasta package. Discard the finished pasta in a colander, add 1 tablespoon of olive oil to it, mix thoroughly. Place the linguine on a nesting plate (wrap the pasta on a 2-prong fork).
Step 5
Top the pasta with copious amounts of tomato-orange sauce. Sprinkle with grated Parmesan. Serve immediately. Linguini with green peas and tomato-orange sauce is both a hearty lunch and dinner.
