Linguine Montecatini
Elevate your pasta night with this irresistible Linguine Montecatini, a creamy and flavorful dish that brings the essence of Tuscany straight to your table. This recipe combines tender linguine pasta with the bold flavors of sun-dried tomatoes, aromatic garlic, and a touch of red chili flakes for subtle heat. A luscious Parmesan cream sauce ties everything together, ensuring every bite is indulgent yet balanced. Finished with the freshness of torn basil leaves, this 25-minute dish is perfect for weeknight dinners or elegant entertaining. Serve it with a crisp green salad or a slice of crusty bread for a restaurant-quality experience at home.
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Recipe Information
Ingredients
- 400 grams linguine pasta
- 3 tablespoons extra-virgin olive oil
- 4 cloves garlic cloves
- 100 grams sun-dried tomatoes (in oil)
- 200 milliliters heavy cream
- 50 grams Parmesan cheese, freshly grated
- 10 leaves fresh basil leaves
- 1 teaspoon red chili flakes
- 1 teaspoon salt
- 0.5 teaspoon black pepper, freshly ground
- 1 cup pasta cooking water
Instructions
Bring a large pot of salted water to a boil. Add the linguine pasta and cook until al dente according to package instructions, about 8–10 minutes. Reserve 1 cup of pasta cooking water before draining the pasta.
While the pasta cooks, heat 3 tablespoons of extra-virgin olive oil in a large skillet over medium heat.
Finely mince the garlic cloves and slice the sun-dried tomatoes into thin strips. Add the garlic to the skillet and sauté for 1–2 minutes until fragrant, being careful not to let it burn.
Stir in the sun-dried tomatoes and red chili flakes, cooking for another 2–3 minutes to allow the flavors to meld.
Reduce the heat to low and pour in the heavy cream. Stir well to combine and bring the mixture to a gentle simmer. Allow it to cook for 2–3 minutes, stirring occasionally, until slightly thickened.
Add the grated Parmesan cheese, stirring until melted and fully incorporated. If the sauce is too thick, gradually add a few tablespoons of the reserved pasta cooking water to reach the desired consistency.
Season the sauce with salt and freshly ground black pepper to taste.
Add the cooked linguine to the skillet, tossing to coat the pasta evenly with the sauce.
Tear the fresh basil leaves into small pieces and scatter them over the pasta. Toss gently to combine.
Serve immediately, garnished with additional Parmesan cheese and a few extra basil leaves if desired. Enjoy your Linguine Montecatini!
Nutrition Facts
Calories |
545 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.8 g | 47% | |
| Saturated Fat | 14.4 g | 72% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 60 mg | 20% | |
| Sodium | 914 mg | 40% | |
| Total Carbohydrate | 38.1 g | 14% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 3.9 g | ||
| Protein | 12.1 g | 24% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 183 mg | 14% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 416 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
