LINGUINE in garlic and oil and LINGUINE in fresh tomatoes and parmesan

In this recipe, we are hitting two birds with one stone. It's fun and simple to do. I left som tips at the closing of this blog, don't miss it.

Common Ingredients:

500g linguine

Sunflower oil

1 head garlic, chopped

4 chilis, sliced thinly

For Garlic and Oil

parmesan 

Slivered Almonds

himalayan salt

For Tomato and Parmesan

tomatoes

3 T tomato ketchup

basil leaves

parmesan

Make a superficial cross cut at the bottom of each tomato. Add to boiling water and let it stay for 2 minutes. Remove from water and place in ice-cold water. Remove the outer peeling of the tomatoes by pulling off the peel starting at the cut bottom part of the tomato. Chop each tomato or halve or quarter or let stay it whole.

In same water used to parboil the tomatoes, cook linguine according to package direction. Reserve the water.

In a wok, saute garlic until transluscent, add the chilis then add a little pasta water, then the pasta, add more oil and parmesan. When the cheese melts and mixes with the pasta, place the pasta in two serving dish.

Garnish one serving dish of pasta with almonds and more parmesan. Your Oil and Garlic Linguine is ready. Aglio e Oglio.

In the same wok, add some pasta water and add the tomatoes and let cook for 5 minutes, add tomato ketchup, basil (and other dry herbs you have) and add the parmesan. Let the cheese melt and pour evrythng on the other serving dish. Your tomato and parmesan pasta is ready.

Then you got two kinds of sauces for your linguine. Serve with toast and your favorite iced tea.

It is always a joy to pick some basil leaves in the garden so it pays to grow some. But if going fresh is not an option, securing some dried erbs can be fun too. Buy the basic herbs like the basil, oregano, and rosemary. The tip is to keep the herbs at a minimum quantity so they remain fresh, and use them in everything you cook so you can get the return of your investment in each pack of herb.  Also, I prefer to not use cream as much as possible in my dishes and when I use cheese, I use it as salt so I season with salt minimally. Lastly, choose durum semolina wheat for pasta ingredient as it is rich in fiber and use tomato sauce in tetra pack or glass and not in can as the acid of the tomatoes corrodes the tin.