This pasta is not exactly a sweet dish and I have no idea why we named it “Dolce Vita” except we thought it sounded fun like the Italian way of life.
1 lbs. of linguine we recommend “De Cecco” brand. 2 tablespoons of olive oil
3 green onions chopped
6 to 8 medium or large pepperoncini seeded and chopped
4 tablespoons of oven or sun dried tomatoes sliced “julienne”
¼ cup of kalamata olives “chopped”
¼ cup of black nicoise olives “chopped”
2 cups of bay shrimp
1 cup of Il Davide’s marinara sauce “see recipe”
1 cup of cream
⅓ stick of butter
2 tablespoons of pepperoncini brine
Pinch of grey salt and cracked pepper to taste
1Boil 3 quarts of water in pasta pot and cook linguine for 8 to 10 minutes. At the same time heat up a large sauté pan with olive oil, add chopped onion, pepperoncini, and dried tomato sauté for 1 minute then add olives marinara, cream and butter, let simmer for a couple of minutes until reduced mixing add the bay shrimp and toss with linguine.
Ingredients
1 lbs. of linguine we recommend “De Cecco” brand. 2 tablespoons of olive oil
3 green onions chopped
6 to 8 medium or large pepperoncini seeded and chopped
4 tablespoons of oven or sun dried tomatoes sliced “julienne”
¼ cup of kalamata olives “chopped”
¼ cup of black nicoise olives “chopped”
2 cups of bay shrimp
1 cup of Il Davide’s marinara sauce “see recipe”
1 cup of cream
⅓ stick of butter
2 tablespoons of pepperoncini brine
Pinch of grey salt and cracked pepper to taste
Directions
1Boil 3 quarts of water in pasta pot and cook linguine for 8 to 10 minutes. At the same time heat up a large sauté pan with olive oil, add chopped onion, pepperoncini, and dried tomato sauté for 1 minute then add olives marinara, cream and butter, let simmer for a couple of minutes until reduced mixing add the bay shrimp and toss with linguine.
Authorildavide