Sundried Tomato Spinach Linguini
Sundried Tomato and spinach Linguini
Yield: 2
Materials
- 300 gm Linguini pasta
- 270 ml Sundried Tomato Drai oil and slice thinly
- 2 tbsp Sundried Tomato Oil
- 1 l half and half Cream
- 1 tbsp Unsalted butter ( optional )
- 2 tbsp Flour
- 2 cups Grated parmesan cheese
- ½ tsp Italian seasoning ( optional )
- 5 cloves Garlic ( chopped )
- 1 Small size onion
- ½ tsp Black pepper ( cracked )
- 1 tsp Salt ( sea salt )
- 100 gm Spinach leaves
Instructions
- Preparation: Chop the garlic, Onion, Drain the oil of sundried tomato and thinly slice it and measure the rest of the ingredients accordingly
- How to make rouxMelt 1 tbsp of butter in low heat and add 2 tbsp of flour mix together with wire whisk or wooden spatula until it form a thick paste, cook for 2 minutes by continuously stirring to cook the flour properly.Transfer to a ramekin/bowl
- Heat up skillet and add 2 tbsp of tomato oil.
- Add garlic and sauté until fragrant then add onion and sauté until translucent
- Add the thinly sliced tomato and sauté until mushy in low heat
- Pour in Half and half cream and simmer in low heat don't let it boil and keep stirring.
- Add one tbsp of roux and keep stirring to dissolved the roux and spread out evenly, let it simmer under low heat to prevent surface burnt, keep stirring until sauce thicken,
- Add 1 cup of grated parmesan cheese and stir until dissolved.
- Add the spinach and cook for 2 minutes.
- Season with salt and pepper and set aside.
- Boil pasta according to instruction and drain.
- Mix altogether and add the remaining parmesan cheese and serve.