Linguine Pompeii is a dish I had been meaning to try for a while. I didn't have a recipe, I saw it on the menu at Tour of Italy restaurant in Tallahassee. When I go in and wait on a take-away pizza for our movie night I usually look over the menu.
This is a blurry photo (sorry) but you can see the ingredients listed. This was my inspiration. Without knowing measurements or quantities I just winged it last night.
I chopped up about 8 ounces of fresh spinach, 8 cloves of garlic, 3 fat Roma Tomatoes and 4 tablespoons butter. A squirt of olive oil too.
Saute in a pan, add chopped marinated artichokes and roughly 1/2 cup of white wine. I also tossed in a bit of salt, oregano and basil. Oh my - the aroma was heavenly. Is there anything like garlic cooking to get your whet your appetite?
We had thin spaghetti rather than linguine and once this sauce was tossed on, it was marvelous. Oh, I also put in 1/2 cup Parmesan cheese. That was good.
We have decided this can make a regular appearance on the meal rotations but I don't want to make it too much, don't want to get tired of it. I have no idea how this is served at the restaurant but this version has made it on our favorites list.
Served with homemade French bread and a cold Chardonnay - it hit the spot in this hot weather. Easy and I'd say fairly inexpensive.
I am sharing this with Beth Fish's Weekend Cooking Series
This is a birthday post! Doug is finally as old as I am and we celebrated in style. Breakfast out but dinner at home because we can enjoy o...
For Christmas Gregg and Barb subscribed me to Cook's Illustrated , a detailed foodie magazine with recipes, but also includes product re...
I don’t know what went on here but…………this loaf of Italian was light and airy, much like Angelfood cake, and the texture did not rock my wor...