Are you ready to transform your kitchen into a gourmet Italian trattoria? This Linguine with Garlic and Pine Nuts Marinara is not just a recipe—it's a culinary journey that will transport you straight to the sun-drenched hills of Italy with every single bite. Imagine twirling your fork into perfectly al dente linguine, coated in a rich, aromatic marinara sauce, punctuated with golden toasted pine nuts and fragrant garlic—a dish so simple yet so incredibly delicious that it will become your new go-to comfort meal.
Prep Time: 5 mins
Cook Time: 15 mins
Total Time: 20 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 400g linguine
- 4 cloves garlic
- 50g pine nuts
- 400g canned tomatoes
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Bring a large pot of salted water to a rolling boil. The water should taste like sea water to properly season the pasta.
- While the water is heating, prepare your ingredients. Peel and finely mince the garlic cloves. Toast the pine nuts in a dry skillet over medium heat until golden brown and fragrant, stirring constantly to prevent burning.
- Heat olive oil in a large skillet over medium-low heat. Add minced garlic and sauté gently until it becomes fragrant and just begins to turn golden, being careful not to burn.
- Pour the canned tomatoes into the skillet with the garlic. Use a wooden spoon to break down the tomatoes. Season with salt and freshly ground black pepper. Simmer the sauce for about 10 minutes, allowing the flavors to meld together.
- Add the linguine to the boiling water and cook according to package instructions until al dente, typically 8-10 minutes. Reserve a cup of pasta cooking water before draining.
- Transfer the cooked pasta directly into the marinara sauce. Toss thoroughly to coat the linguine, adding a splash of reserved pasta water if needed to create a silky sauce consistency.
- Remove the skillet from heat and sprinkle the toasted pine nuts over the pasta. Gently mix to distribute the nuts evenly.
- Plate the linguine immediately, ensuring an even distribution of sauce, garlic, and pine nuts. Serve hot with additional black pepper if desired.
Tips
- Salt Your Pasta Water Generously: The key to flavorful pasta is water that tastes like the sea. Don't be shy with salt!
- Toast Pine Nuts Carefully: Watch them like a hawk! They can burn quickly. Keep them moving in the pan and remove from heat the moment they turn golden.
- Low and Slow with Garlic: Sauté garlic on medium-low heat to prevent burning, which can make it bitter and acrid.
- Reserve Pasta Water: This starchy liquid is liquid gold for creating a silky, clingy sauce. Always save a cup before draining.
- Al Dente is Your Friend: Slightly undercooked pasta will continue cooking when mixed with the hot sauce, ensuring perfect texture.
- Fresh is Best: While canned tomatoes work great, using high-quality San Marzano tomatoes can elevate your marinara to the next level.
Nutrition Facts
Calories: 480kcal
Carbohydrates: 62g
Protein: 15g
Fat: 22g
Saturated Fat: 3g
Cholesterol: 0mg