Lime Mediterranean Linguine

The completed sauce still in the pan.

The completed Lime Mediterranean Linguine in a bowl.

Serves 3

Supplies:

a pot

a pan

2 wooden spoons

knives
a large cutting board
a cheese grater + bowl


Ingredients:

1/3 of a box of Catelli linguine (I used 1/2 the box and it was too many noodles and not enough sauce)

3 pieces garlic

3 large sweet pepers

1 cut up green onion (the whole one plant of one green onion cut up)

A full handful of feta cheese
25 cherry tomatoes

Balsamic vinegar

2 limes

Extra-virgin olive oil

Method:

1. Prepare the linguine according to the box instructions. Pour out the water from to pot, and add some olive oil and mix so that it doesn't stick together. Make sure you put enough on.
2. Heat the stove up to a medium heat and put the pan on.
3. Cup up the garlic and onions with a knife. Also cut up the pepers until the size of an approx. 2x2 cm square. Grate the feta cheese into a bowl.
4. Once the pan is heated up on the stove, add some olive oil and put in the garlic. It should be hot enough that the garlic sizzles and browns a bit. Quickly add the chopped up onion so as not to let the garlic burn, and stir.
5. After a bit, add the pepers. Wait a while and stir it often.
6. Cut the cherry tomatoes in half.
7. Wait a minute or so after cutting the tomatoes in half and add the feta to the pan. Stir and then add the tomatoes.
8. Wait for the juice of the tomatoes to come out and boil in the pan. Once this happens, you can scrape the sauce onto the linguine.
9. Cut the limes in half and squeeze them into the pot of linguine and mix well. The lime adds a nice tang of flavor.