Viviana's Plain Gluten Free Fettuccine is perfect for creating a masterpiece dish, that is hands down delicious and will be remembered by all. I was so delighted when I saw and tasted this recipe from our Chef here at Viviana, I had to post it. Its hard to put down the fork and just eat one plate...consider yourself warned!
VIVIANA Cherry Tomato Bacon Linguini
Serves 4
Ingredients:
.75 lb cherry tomatoes (yellow preferred)
4 strips - bacon
1 8 oz package - Viviana Plain Gluten Free Linguini
1/2 Tbsp - Balsamic Vinegar
1/4 tsp - dried basil (or 1 tsp fresh basil)
To taste - salt and black pepper
Directions:
1. Heat a large saucepan on the stove over medium/medium-high heat. While the pan is heating, chop the bacon into 1/4" x 1/4" pieces. Add the bacon to the pan. Cook until the bacon is cooked 1/2-2/3 as long as it would typically be cooked. Remove some of the bacon fat from the pan if there appears to be an excessive amount.
2. Place a large pot of water (minimum 1 gallon) on the stove over high heat. Bring to a boil.
3. Add the cherry tomatoes to the saucepan with the bacon. Stir often.
4. Once the water is boiling, add the Viviana Plain Gluten Free Linguini to the pot. Once the pot has returned to a boil, reduce the heat so a moderate boil is achieved. Cook until the pasta is al dente.
5. While the pasta is cooking, add 1/2 Tbsp of Balsamic Vinegar to the pan. Continue to stir often. The tomatoes should be splitting open and adding their juice to the pot to create a sauce. If they are not opening, lightly press on all of the tomatoes until they open up. If the sauce becomes to thick, add water or reduce the heat.
6. Once the pasta is cooked, strain using a colander and rinse thoroughly with cool water. Add the cooked pasta and basil (dried or fresh to the saucepan). Heat until the pasta becomes warm. Add the basil, and season to taste with salt and black pepper.
7. Serve immediately and garnish with a little extra basil or a drizzle of balsamic.
Serves 4
Ingredients:
.75 lb cherry tomatoes (yellow preferred)
4 strips - bacon
1 8 oz package - Viviana Plain Gluten Free Linguini
1/2 Tbsp - Balsamic Vinegar
1/4 tsp - dried basil (or 1 tsp fresh basil)
To taste - salt and black pepper
Directions:
1. Heat a large saucepan on the stove over medium/medium-high heat. While the pan is heating, chop the bacon into 1/4" x 1/4" pieces. Add the bacon to the pan. Cook until the bacon is cooked 1/2-2/3 as long as it would typically be cooked. Remove some of the bacon fat from the pan if there appears to be an excessive amount.
2. Place a large pot of water (minimum 1 gallon) on the stove over high heat. Bring to a boil.
3. Add the cherry tomatoes to the saucepan with the bacon. Stir often.
4. Once the water is boiling, add the Viviana Plain Gluten Free Linguini to the pot. Once the pot has returned to a boil, reduce the heat so a moderate boil is achieved. Cook until the pasta is al dente.
5. While the pasta is cooking, add 1/2 Tbsp of Balsamic Vinegar to the pan. Continue to stir often. The tomatoes should be splitting open and adding their juice to the pot to create a sauce. If they are not opening, lightly press on all of the tomatoes until they open up. If the sauce becomes to thick, add water or reduce the heat.
6. Once the pasta is cooked, strain using a colander and rinse thoroughly with cool water. Add the cooked pasta and basil (dried or fresh to the saucepan). Heat until the pasta becomes warm. Add the basil, and season to taste with salt and black pepper.
7. Serve immediately and garnish with a little extra basil or a drizzle of balsamic.
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