Corned beef Linguine Pasta

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No time to make a stew? Worry free! This tasty linguine dish ingeniously uses corned beef to save on time. Enjoy it over a glass of wine to make it more classy supper.


2 tablespoons olive oil
1 cup sliced white onions
1 small carrot, finely chopped
2 tablespoons capers or olives
2 (260 grams) cans corned beef
1 tablespoon paprika
1/4 cup tomato paste
1 cup canned crushed tomatoes
1 clove garlic, minced
salt and ground black pepper, to taste
350 grams linguine or spaghetti noodles, cooked according to package directions.
1 tablespoons chopped fresh basil


* Heat olive oil in a large pot over medium heat. Sauté garlic and onions until soft, stirring frequently. Add carrots sauté until tender. Add in capers, corned beef, paprika, crushed tomatoes, tomato paste, and season to taste with salt and pepper. Lower the heat, cover and simmer. Occasionally stirring for about 10 minutes.

* When the sauce has thicken, add noodles. Toss until sauce is completely incorporated. Transfer to a serving dish or platter. Serve with a baguette or garlic bread and garnish with chopped basil, if desired.

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