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Introduction
Sundays call for something special, and what better way to indulge than with a comforting plate of linguine paired with a rich and aromatic soffritto? This dish embodies simplicity and bold flavors, making it a perfect choice for a leisurely weekend lunch. Gather your loved ones and enjoy a meal that feels like a warm embrace.
Ingredients:
400g linguine
2 medium onions, finely diced
2 carrots, finely chopped
2 celery stalks, finely chopped
3 cloves of garlic, minced
4 tablespoons olive oil
1 teaspoon red chili flakes (optional)
100ml white wine (optional)
Salt and freshly ground black pepper, to taste
Fresh parsley, chopped, for garnish
Grated Parmesan cheese, for serving (optional)
Directions:
Prepare the Soffritto:
Heat olive oil in a large pan over medium heat. Add the onions, carrots, and celery. Sauté gently for about 10–12 minutes until softened and fragrant.
Add Garlic and Spice:
Stir in the minced garlic and, if desired, chili flakes. Cook for an additional 2 minutes, ensuring the garlic doesn’t burn.
Deglaze the Pan:
If using white wine, pour it in and let it simmer for 3–4 minutes to evaporate the alcohol. Season the soffritto with salt and pepper.
Cook the Linguine:
Bring a large pot of salted water to a boil and cook the linguine according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
Combine Pasta and Sauce:
Add the drained linguine to the soffritto. Toss to combine, adding reserved pasta water a little at a time to create a silky sauce.
Serve:
Garnish with fresh parsley and, if desired, a sprinkle of grated Parmesan. Serve immediately and enjoy!
Serving and Storage Tips:
Serving: This dish is best enjoyed fresh, as the flavors of the soffritto shine when paired with hot, freshly cooked pasta.
Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan, adding a splash of water or olive oil to revive the sauce.
Variations:
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