Linguini What Is It?? A Delicious , Easy Recipe as well

Linguine is a type of pasta much like fettuccini. However, it is round and not flat. It is thicker than spaghetti but not as wide as fettuccine. In italian linguine means "little tongues" A thinner version of linguine is called linguettine.

Linguine originated in the region of Genoa Italy. Spaghetti , another popular pasta, is often served with mat and tomato dishes but linguine is often served with seafood or pesto.

Linguine with Roasted Red Pepper Sauce

• 10 ounces linguine
• 1 jar (12-ounces) sweet roasted red peppers, drained
• 1/4 cup olive oil
• 1/2 cup onion, chopped
• 2 to 3 cloves garlic, very finely chopped
• 2 tablespoons half-and-half or cream
• 2 to 4 tablespoons capers, drained (see notes)
• Salt and freshly ground black pepper
• 2 tablespoons chopped fresh parsley for garnish

Bring a large pot of salted water to a boil for the linguine.

Purée the roasted peppers in a food processor or blender and set aside.

Heat the olive oil in a large pan over medium heat. Add the onion and sauté until soft and translucent, 2 to 3 minutes. Add the garlic and continue cooking until pale gold in color, 1 to 2 minutes longer (do not brown).

Add the red pepper purée and continue cooking, stirring constantly until heated through. Stir in the half-and-half and continue cooking about 1 minute more. Add the capers and season to taste with salt and pepper. Reduce the heat to low to keep warm.

Cook and drain the pasta according to package directions. Add the sauce and toss to combine.

To serve, plate individual servings and garnish with the chopped fresh parsley. Serve immediately.

If you don't care for capers, substitute 1/4 cup frozen petite peas. Just add them before you add the half-and-half to give them an extra minute or two to cook.

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