Rating: 2.54 stars
24 Ratings
  • 5 star values: 1
  • 4 star values: 5
  • 3 star values: 6
  • 2 star values: 6
  • 1 star values: 6
  • 24 Ratings

This delicious linguini recipe is courtesy of Pino Luongo and Mark Straussman and can be found in their cookbook, "Two Meatballs in the Italian Kitchen."

The Martha Stewart Show, May Spring 2008, The Martha Stewart Show, Episode 3177

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Read the full recipe after the video.

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Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Fill a 10-quart stockpot with 7 quarts water and bring to a boil over high heat. Add 2 tablespoons coarse salt. Add pasta, stir until water returns to a boil, and cook pasta, according to package directions, until al dente.

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  • Meanwhile, heat a large skillet over medium-low heat. Add oil and garlic and cook, stirring frequently, until garlic is lightly browned, 3 to 5 minutes. Add onion and zucchini and cook, stirring frequently, until soft, about 5 minutes. Add olives, oregano, and red pepper flakes; season with salt to taste.

  • Drain pasta, reserving 1/2 cup cooking water. Add pasta to skillet and toss to combine. If pasta seems dry, add reserved cooking water 1 tablespoon at a time, tossing between each addition. Transfer pasta to a large platter, drizzle with olive oil, and sprinkle with bread crumbs; serve immediately.

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Reviews

24 Ratings
  • 5 star values: 1
  • 4 star values: 5
  • 3 star values: 6
  • 2 star values: 6
  • 1 star values: 6