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Linguine with sun-dried tomato and spinach sauce
30 m active | 30 m total
Nutrition facts per serving:
  • Energy in kcal about 746
  • Fat about 27g
  • Carbohydrates about 98g
  • Protein about 24g
This is needed
This is needed for 4 people
  • 2 tbsp olive oil
  • 50 g panko breadcrumbs
  • 0.25 tsp sea salt
  • 2 tbsp rosemary, finely chopped
  • 500 g pasta (e.g. Linguine)
  • salted water, boiling
  • 1 tbsp olive oil
  • 1 shallot, finely chopped
  • 80 g dried tomatoes in oil, drained, cut into strips
  • 400 g leaf spinach
  • a little pepper
  • 2 dl single cream for sauces
  • 0.25 tsp salt
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And that's how it's done
And that's how it's done
Heat the oil in a frying pan. Reduce the heat, fry the breadcrumbs and rosemary for approx. 5 mins. until crispy. Remove, season with salt and set aside.
Cook the linguine in boiling salted water until just al dente, drain and reserve approx. 100 ml of the cooking water.
Heat the oil in the same frying pan. Add the shallot, sauté for approx. 3 mins., add the tomatoes, cook briefly. Add the spinach in batches, allow to wilt. Pour in the cream and reserved cooking water, reduce for approx. 5 mins., season. Add the linguine, mix and plate up. Sprinkle the reserved crumble on top.

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