Now, pasta is always troublesome. It’s a question of temperature. Keeping the pasta hot, and not letting it dry out by the time it gets to the table, is a skill which takes a little practice. However, it’s worth learning because this is a kicker of a recipe.
6oz uncooked linguine
1tbsp olive oil
2 medium courgettes, thinly sliced
Half a pound of fresh mushrooms, sliced
1 large tomato, chopped
2 onions, chopped
1 cloves garlic, minced
Half teaspoon of salt
Quarter teaspoon of pepper
1 cup cheddar cheese, grated
3tbsp shredded Parmesan cheese
2 cups minced fresh basil
- Cook the linguine according to whatever it says on the packet.
- Meanwhile, in a skillet, heat the butter and olive oil over a medium heat. Add the courgettes and mushrooms; sauté for three to five minutes.
- Add the tomatoes, onions, garlic and seasoning to the skillet. Reduce the heat and simmer, covered, for about three minutes.
- Drain the linguine; add the vegetable mixture. Sprinkle with the cheeses and basil. Toss to coat. Job’s a goodun.