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Linguine with Garlic and Pine Nuts Marinara

Linguine with Garlic and Pine Nuts Marinara

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

  1. 400g linguine
  2. 4 cloves garlic
  3. 50g pine nuts
  4. 400g canned tomatoes
  5. 2 tbsp olive oil
  6. Salt and pepper to taste

Instructions

  1. Bring a large pot of salted water to a rolling boil. The water should taste like sea water to properly season the pasta.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Remove the skillet from heat and sprinkle the toasted pine nuts over the pasta. Gently mix to distribute the nuts evenly.
  8. Plate the linguine immediately, ensuring an even distribution of sauce, garlic, and pine nuts. Serve hot with additional black pepper if desired.

Tips

  1. Salt Your Pasta Water Generously: The key to flavorful pasta is water that tastes like the sea. Don't be shy with salt!
  2. 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.
  3. Low and Slow with Garlic: Sauté garlic on medium-low heat to prevent burning, which can make it bitter and acrid.
  4. Reserve Pasta Water: This starchy liquid is liquid gold for creating a silky, clingy sauce. Always save a cup before draining.
  5. Al Dente is Your Friend: Slightly undercooked pasta will continue cooking when mixed with the hot sauce, ensuring perfect texture.
  6. 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

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