Whole Wheat Linguine with Fresh Tomatoes, Roasted Garlic, and Italian Herbs
Posted Sep 15 2009 12:37am
This recipe is simple, light and flavorful. Perfect for summer, as it always comes out not too hot. I don’t eat pasta a lot, but when I do I usually choose a whole-grain noodle. I used organic, whole-wheat linguine this time, but I recommend brown rice pasta (which also works excellent with this recipe), as brown rice is, without being soaked first, easier to digest than whole wheat, and the nutrients in the grain are better absorbed.
But, well, without being too picky…
Here are the ingredients (This is a no need to measure recipe)!
Fresh Garlic, still in bulbs – about 1 bulb per large serving (optional)
Whole-Grain Linguine Pasta (or other whole grain pasta)
Fresh Tomatoes, chopped
Fresh Italian Herbs (I used oregano, thyme, and basil), chopped
Extra Virgin Olive Oil
Red Wine Vinegar (optional)
Parmesan or nutritional yeast to top (optional)
To Roast Garlic: Preheat oven to 350 °. Chop off the top of one or more bulbs of garlic, exposing the cloves. Form a small bowl out of two sheets of tin foil and place bulb inside. Drizzle with a generous amount of olive oil and a pinch of salt and close up the top of the bowl. Place in oven for about 1 hour, or until garlic is soft and slightly golden on top.
When garlic is finished baking, start boiling water and make pasta according to directions.
While pasta is cooking, add chopped tomatoes, roasted garlic (careful- it’s hot), fresh herbs, olive oil (roughly 2 T. per serving), a very small dash of red wine vinegar, and salt to a serving bowl.
Toss ingredients thoroughly. Then add pasta and toss again.
Just as a note: I have made this recipe before without roasted garlic or red wine vinegar… still very good and less work.