Fresh Linguine Arrabbiata
with Cherry Tomatoes & Mushrooms
Cooking time
10 minutes
Servings
2/4
Calories
490 /serving
These fresh linguine noodles were looking for some fun, so we matched them with a vibrant red sauce that’s sure to wake up even the most tired midweek taste buds. This quickie recipe tosses cherry tomatoes and sautéed mushrooms with plenty of garlic and crushed cayenne pepper.
We will send you:
- 15ml Minced garlic
- 280g Cherry tomatoes
- 225g Sliced mushrooms
- 50g Diced onions
- 100ml Tomato sauce
- 225g Fresh linguine
- 4g Roman Summer spices (garlic, onion, parsley, oregano, thyme, crushed cayenne pepper, black pepper, sage)
Contains: Eggs • Wheat
You will need:
Large pan
Medium pot
Oil
Salt & pepper (S&P)
Strainer
Total Fat
13 g
Saturated Fat
2 g
Sodium
550 mg
Total Carb
76 g
Sugars
10 g
Protein
21 g
Fibre
8 g
Preparation
Boil the pasta
- Bring a medium pot of salted water to a boil.
- Add the pasta; stir gently to separate.
- Boil, 2 to 3 min., until al dente.
- Reserving 1 cup cooking water (double for 4 portions), drain and toss with a drizzle of oil to prevent sticking.
Sauté the mushrooms & onions
- Meanwhile, in a large pan, heat a generous drizzle of oil on medium-high.
- Add the mushrooms and onions.
- Sauté, 3 to 4 min., until beginning to brown; season with S&P.
Make the sauce
- Meanwhile, halve the tomatoes.
- To the pan, add the garlic, tomatoes, spices and S&P.
- Cook, stirring often, 2 to 3 min., until beginning to soften.
- Add the tomato sauce and ½ the reserved cooking water.
- Cook, stirring occasionally, 2 to 3 min., until combined.
Combine the pasta
- To the pan, add the pasta.
- Cook, stirring often, 1 to 2 min., until combined and warmed through; season with S&P.
- If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency.
Plate your dish
- Divide the pasta between your bowls. Bon appétit!
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