Linguine Milanese
This is a one of chef Alba’s original recipe made for generations in her family. Of typical peasant origin, there is both a white version recipe and a red version recipe made with red tomato sauce. Fresh dill grows bountiful in the spectacular island of Sicily. Once the dill is boiled, some of the dill water is reserved to cook in the tomato sauce. The breadcrumbs are toasted lightly in olive oil and sprinkled hot on top of the pasta. Chef Alba
Linguine Milanese
This is a one of chef Alba’s original recipe made for generations in her family. Of typical peasant origin, there is both a white version recipe and a red version recipe made with red tomato sauce. Fresh dill grows bountiful in the spectacular island of Sicily. Once the dill is boiled, some of the dill water is reserved to cook in the tomato sauce. The breadcrumbs are toasted lightly in olive oil and sprinkled hot on top of the pasta. Chef Alba
Ingredients
- 1 bunch fresh dill cut off 2 inch bottom stems
- 3-4 Tsps Secolari Arbequina Organic Olive Oil
- 1 to taste Secolari Roasted Garlic Sea Salt for sauce
- 2 large cloves of garlic thinly sliced
- 1 28-ounce can italian tomato puree
- 1 to taste black pepper
Topping
- 2 tbsps Secolari Roasted Garlic Olive Oil
- 1 cup Italian breadcrumbs
pasta
- 1 pound linguini or spaghetti
Instructions
The pasta:
- Heat a 5- to 6-quart pot of water over high heat, and bring a boil. Add the pasta and 2 tablespoons kosher salt, and bring to a second boil. Stir vigorously for the first 2 minutes so the pasta will not stick. Cook the pasta until al dente according to package directions.
Making the Sauce:
- Place the dill in a small saucepan; add water to cover and 1 teaspoon salt. Bring to a boil and cook the dill for about 10 minutes. Reserve ½ cup of the dill water, drain the dill, and set aside.
- Heat a large skillet over medium-low heat. Add the Secolari Arbequina Organic Olive Oil and garlic, and sauté until the garlic is barely golden, about 1 minute. Add the roasted garlic sea salt, pepper, and carefully add the tomato puree to not splatter. Sauté 6 to 8 minutes. Add the cooked dill to the sauce, bring to a boil, and then reduce the heat to low. Simmer 15 to 18 minutes. If the sauce appears too thick, stir in a little of the reserved dill water, a few tablespoons at a time.
Making the topping:
- In a small skillet, heat the Secolari Roasted Garlic Olive Oil over medium-low heat. Add the breadcrumbs and cook, stirring frequently, until the mixture is aromatic, toasted and golden. Remove from the skillet quickly so that the bread crumbs will not burn. Transfer to a small bowl.
- When the pasta is ready, strain it, and transfer it to a large serving bowl. Fold in 1 cup of sauce. Serve the pasta in individual bowls with more sauce on top. Add the toasted hot bread crumbs, and serve.
