Italian Linguine with Pesto Sauce
Briefly stir-frying the pesto sauce brings out the flavor of basil and garlic. Feel free to use oblong Italian sun-dried tomatoes in this recipe.
INGREDIENTS | SERVES 4
- 2 teaspoons salt
- 1 pound linguine
- 2 tablespoons olive oil
- 1 teaspoon minced garlic
- 2 tomatoes, cut into thin slices and halved
- ¼ teaspoon black pepper
- Italian Pesto Sauce
- 1 teaspoon granulated sugar
In a large pot, bring 4 quarts of water to a boil with the salt. Add the noodles and cook until they are firm but tender. Drain the linguini.
Heat a wok or skillet over medium-high heat until it is nearly smoking and add the oil. When the oil is hot, add the garlic. Stir-fry for 10 seconds, then add the tomatoes and the black pepper. Stir in the Italian Pesto Sauce.
Add the noodles. Stir in the sugar. Stir-fry for 1 to 2 more minutes to blend the ingredients and heat everything through. Serve hot.
Choosing Olive Oil for Stir-Frying
While unprocessed extra-virgin olive oil is the healthiest type of olive oil, its low smoke point makes it a poor candidate for stir-frying. Pure olive oil (also simply called olive oil) is the best choice for stir-frying.
