Linguini in a Scallion Arrabiata



4 servings



1 lb. dried Italian linguini or
linguine fine
1 tbsp. salt
2 cups Basic Tomato Sauce (see recipe elsewhere)
2 tbsp. crushed red chili flakes
1 bunch scallions, thinly sliced


Bring 6 quarts water to a boil and add 1 tbsp. salt. Place linguini in boiling water. The linguini should take 8 to 10 minutes to cook, more than enough time to assemble everything else you need to prepare if you are well organized.

In a 12- to 14-inch sauté pan with angled sides, heat the Basic Tomato Sauce and crushed red chili flakes to a simmer. When the pasta is <I>al dente</I> or cooked to your taste, drain the pasta in a colander over the sink.

Place the drained pasta into the sauté pan with the sauce. Carefully mix together by shaking the pan and minimally stirring the pasta with a pair of tongs. Add the chopped scallions and bring heat to medium-high. Sauté and stir briefly for 30 seconds, just until the pasta is well coated and not soupy. Pour into heated serving bowls. Serve immediately.

Author's Comments

4 main servings or 8 appetizer servings.

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