Linguine with Braised Garlic and Balsamic Vinegar
Elevate your pasta night with this irresistible Linguine with Braised Garlic and Balsamic Vinegar, a dish that pairs the deep, caramelized sweetness of garlic with the tangy depth of balsamic vinegar. Perfectly cooked linguine is tossed in a velvety sauce enriched with butter and pasta water, creating a silky texture that clings to every strand. Fresh parsley and a generous sprinkle of Parmesan cheese add brightness and umami, while optional red pepper flakes deliver a subtle kick. This simple yet sophisticated recipe is easy to prepare in just 40 minutes, making it ideal for weeknight dinners or casual entertaining. Whether you’re an Italian food enthusiast or a lover of bold, comforting flavors, this dish is sure to become a new favorite. Keywords: linguine recipe, braised garlic, balsamic vinegar pasta, easy dinner ideas, vegetarian pasta.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 12 oz linguine
- 10 whole garlic cloves
- 3 tbsp extra virgin olive oil
- 3 tbsp balsamic vinegar
- 1 cup low-sodium chicken or vegetable broth
- 2 tbsp unsalted butter
- 2 tbsp fresh parsley
- 0.5 cup Parmesan cheese, grated
- 1 tsp kosher salt
- 0.5 tsp black pepper
- 0.25 tsp red pepper flakes (optional)
- 4 quarts water (for cooking pasta)
Instructions
Peel the garlic cloves, leaving them whole. If the cloves are particularly large, cut them in half lengthwise.
Bring a large pot of water (4 quarts) to a boil and season with 1 tablespoon of kosher salt.
In a large skillet over low heat, combine the extra virgin olive oil and whole garlic cloves. Cook for 10-12 minutes, stirring occasionally, until the garlic is golden and tender. Be careful not to burn the garlic.
Add the balsamic vinegar to the skillet, followed by the chicken or vegetable broth. Bring the mixture to a gentle simmer and cook for an additional 10 minutes, allowing the flavors to meld and the liquid to reduce slightly.
While the garlic and balsamic mixture simmers, cook the linguine in the boiling salted water according to the package directions until al dente. Reserve 1 cup of the pasta cooking water, then drain the linguine.
Once the garlic mixture has finished simmering, remove the skillet from the heat and stir in the unsalted butter until melted. Add the cooked linguine to the skillet, tossing to coat the pasta thoroughly. If the sauce seems too thick, gradually add small amounts of the reserved pasta water until the desired consistency is reached.
Season the pasta with black pepper and red pepper flakes (if using) to taste. Adjust salt as needed.
Garnish the linguine with freshly chopped parsley and grated Parmesan cheese before serving. Serve warm and enjoy!
Nutrition Facts
Calories |
1370 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.8 g | 105% | |
| Saturated Fat | 28.6 g | 143% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 102 mg | 34% | |
| Sodium | 1440 mg | 63% | |
| Total Carbohydrate | 125.4 g | 46% | |
| Dietary Fiber | 7.7 g | 28% | |
| Total Sugars | 9.2 g | ||
| Protein | 39.6 g | 79% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 567 mg | 44% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 512 mg | 11% | |
*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.
