Linguine with Spicy Cherry Tomatoes 辣炒番茄細扁麵

Sometimes simple is best. Something easy to throw together that doesn’t take too much time while ultimately leaving you deeply satisfied. For me, this is one of those dishes. It’s like a party of old friends! The spicy tomatoes happily attach themselves to the linguine as you eagerly twist it up with your fork. The lemon and basil add brightness while the parmesan brings it all together. I could eat this every week.
自從買了製麵機真的回不去了,因為現做麵條吃起來就是比超市賣的口感還要好上百倍,你甚至覺得去外面吃義大利麵有點浪費錢(我開玩笑的)但其實撇除你現擀麵條的時間,要做一盤好麵真的蠻簡單的,如果不想擀麵,那15分鐘上桌絕對沒問題,非常適合下班後挑戰一下。

這次選了繽紛顏色的蕃茄,因為煮盤好看的麵心情挺好的,豪爽的加入一把又一把的帕瑪森起司,把週間的憂鬱掃光光,吃完洗洗睡!
(往下拉看中文食譜)

Serves 2-3

  • 1/4 cup extra-virgin olive oil, plus 1 tablespoon butter
  • 6 cloves garlic, smashed and sliced
  • 2 cups cherry tomatoes, halved
  • 1 bird’s eye chili
  • 1 lemon, zested and juiced
  • 400 grams homemade linguine (you can also use dry)
  • 1/4 cup parmesan, grated plus more for serving
  • 1 handful of basil, torn or chopped

 

  1. Heat the olive oil and butter on medium-high heat.
  2. Toss in your tomatoes and chili and cook for several minutes. The tomatoes will have a nice shine to them at this point and will start to break down a bit.
  3. Add garlic and cook for another minute. Add the lemon juice and zest then stir to combine. Cook for 2-3 more minutes. Set aside and cover to keep warm.
  4. In a separate pot, bring your salted water to a boil. If using fresh pasta, you’ll only cook it for 1-3 minutes until al dente but keep checking during this time just to be safe. If using dry linguine, just follow instructions on the package.
  5. Before you drain the pasta reserve about 1/2 cup of pasta water.
  6. Add pasta water to tomatoes and heat back up to a simmer and add cooked pasta, parmesan, and basil.
  7. Stir to combine and serve. Top with a bit more parmesan and basil for good measure.

 

兩到四人份量

  • 1/4 杯橄欖油,加上1桌匙奶油
  • 6 瓣大蒜,壓碎後粗略切
  • 2 杯小番茄,對半切
  • 1 根鳥眼椒
  • 1顆萊姆,削取碎萊姆皮後,擠萊姆汁
  • 400 克手擀細扁麵(現成的也行)
  • 1/4 杯帕瑪森起司,磨碎(多磨一點最後上桌前可加在麵上)
  • 1 把羅勒,大略撕碎或切碎

 

  1. 首先,中高火加熱橄欖油與奶油。
  2. 加入蕃茄與鳥眼椒翻煮數分鐘,這時,蕃茄會變得油亮亮而且開始軟爛。
  3. 加入大蒜煮數分鐘,接著加入萊姆汁與碎果皮並攪拌。大約煮2-3分鐘後放置鍋邊保溫。
  4. 用另一個鍋子煮沸鹽水。如果你使用新鮮麵條,只需要1-3分鐘即能煮熟,但保險起見,建議還是邊煮邊確認。如果你使用包裝麵條,請按照包裝指示烹煮。
  5. 保留1/2杯麵湯,將剩餘麵湯倒掉。
  6. 將保留的麵湯倒入步驟1的鍋中,慢煨蕃茄、細扁麵、帕瑪森與羅勒。
  7. 把麵與食材拌均勻後就可盛盤。別忘了再多放一些帕瑪森與羅勒在麵上唷!

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