Ingredients
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1/4 cup olive oil, virgin, separated
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1 cup red pepper, sweet, finely chopped
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1 tablespoon basil, fresh finely sliced
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1 teaspoon red pepper flakes (may use less if preferred)
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1 teaspoon sugar, white
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1/2 teaspoon salt, sea
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1 tablespoon balsamic vinegar (red or white may be used)
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3 garlic cloves, minced
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6 cups tomatoes, chopped (peeled optional)
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350 g linguine
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1/8 cup parmesan cheese, grated
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1/8 cup pecorino cheese, ground
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1 1/4 cups onions, sweet, finely chopped
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1/4 cup shallot, french, finely chopped
Instructions
- In a large pan, heat 2 tbsp of oil over medium high heat and saute the onions, shallots and red pepper until softened.
- Add the basil, sugar, pepper flakes, salt, balsamic vinegar and garlic, stir for 1 minute then add tomatoes and juice and bring to a boil.
- Once boiling, reduce heat to medium low and simmer for about 10 minutes, until tomatoes are soft and sauce has thickened.
- Cook linguine according to package directions, saving 1/2 cup of pasta water, drain the noodles.
- Add the 1/2 cup of pasta water and 2 tbsp of olive oil to the tomatoe sauce and allow to simmer for 5 minutes.
- Serve the sauce over the pasta noodles and garnish with both the parmesan and pecorino cheeses.