Fragrant and light vegetarian pasta with green peas and original sauce. Linguine pasta comes from Naples, it is prepared from durum wheat, tastes very delicate, goes well with any spices.
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You will need
- - 400 g of linguine;
- - salt to taste.
- For the sauce:
- - 200 g of champignons, frozen green peas;
- - 50 g of parmesan;
- - 50 ml of 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, a mixture of peppers.
Instruction manual
1
First make the sauce. Peel and chop the garlic and onion, cut the mushrooms into slices. Mash canned tomatoes with a blender or rub through a sieve. Cut the peel from oranges, cut the pulp into small cubes.
2
In a small saucepan, lightly stir the onions with garlic in olive oil, add the chopped champignons, lightly fry them. Pour in vermouth, put chopped orange, let it boil for 2 minutes.
3
Then add tomato puree, dried oregano, chopped chili pepper to the saucepan. 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.
4
Boil linguine in plenty of salted water. Cook for 2-3 minutes less than indicated on the packaging with the paste. Discard the prepared pasta in a colander, add 1 tablespoon of olive oil to it, mix thoroughly. Put the linguines on a plate in the form of nests (for this, screw the pasta on a fork with two teeth).
5
Pour pasta over the top with tomato and orange sauce. Sprinkle grated Parmesan on a coarse grater. Serve immediately. Linguines with green peas and tomato-orange sauce - this is a hearty lunch and dinner.