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Garlic/Parsely/Tomato paste Linguine

What you need: 

6 cloves garlic, minced
1/3 cup chopped parsely
1 teaspoon red pepper flakes
1 small can tomato paste
1/3 cup ex virgin olive oil
1 lb linquine

What you do: 

1. Mix parsely, garlic, tomato paste, flakes and olive oil. The consistency should be thick. You do not cook this sauce.
2. Cook linguine.
3. Mix sauce with the linguine and serve.

Preparation Time: 
Cooking Time: 
Recipe Category: 


i didn't use the tomato paste, because i thought it could do without! i also used olive oil and heated the garlic lightly. this was quick and easy and yummy! it would probably be good with sun dried tomatoes!


I made a meal last night that was supposed to be this recipe but I ended up changing a lot because I don't think it would have rowked out too well otherwise. First of all, I cut the recipe in 4, because I was trying to only cook for myself. Even then, I'm sure it would have easily served two people.
I used 2 cloves garlic, 1/4 onion chopped, a handful fresh parsley (chopped), a handful fresh oregano (chopped), and a teaspoon dried sweet basil, maybe half a teaspoon of salt (salt was completely missing from this recipe before), a quarter of a large can of tomato paste, some balsamic vinegar, at least 2 tbsp olive oil, 1/4 tsp red pepper flakes, and probably about 4 oz. (dry) linguini pasta.

I did heat up the red pepper flakes, onion, and garlic in the olive oil until lightly browned because I could not imagine red pepper flakes and this much garlic tasting good raw. Then I turned off the heat, added the salt, the chopped herbs, and tomato paste, and mixed it into the cooked linguini. Then I stirred in some  balsamic vinegar because while the dish didn't taste bad, it was missing a dimension. With the adjustments I made, this turned out pretty well and I might make it again, maybe adding some fresh tomatoes next time.

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