Linguine al Potacchio

Name: Linguine al Potacchio (Linguine with Rosemary and Tomato Sauce)
Prep time: 40 min
Total time: 40 min
Yield: Serves 4 as a first course, or 3 as a main course
Cuisine: Italian
Ingredients: 5 tablespoons olive oil; 2 shallots, chopped very finely; leaves of three 5 cm (2-inch) fresh rosemary sprigs, chopped; leaves of three 5 cm (2-inch) fresh rosemary sprigs, chopped; ½ dried chilli, or more according to taste, crumbled; 397 g can of tomatoes, chopped coarsely; salt and pepper; 375 g (12 oz) linguine; salt and pepper; grated parmesan cheese, to serve (optional)

Linguine with Rosemary and Tomato Sauce

Preparation info

Serves
4
as a first course

Difficulty
Easy
Ready in
40 min

Appears in

Pasta-lover's Cookbook

By Anna Del Conte

Published 1994

About

Traditionally this sauce from Le Marche is added to chicken, rabbit or fish for a final cooking. However, it is also very good with pasta.

Ingredients

2 shallots, chopped very finely
5 tablespoons olive oil
leaves of three 5

Europe
Italy
Starter
Main course
Pasta
Vegetarian
Mediterranean

Method

Fry the shallots in the oil for 5 minutes in a large frying-pan, and then add the rosemary and fry gently for a further minute. Add the tomatoes, salt and the chilli, and cook, uncovered, over a moderate heat, for 20 minutes. Taste and adjust the seasoning.
Meanwhile, cook the pasta according to pack instructions until al dente.
When the pasta is