Mangez Québec

Squid ink linguine with multi-coloured peppers



  • 400 g of squid ink linguine (about one package)
  • 30 cherry tomatoes
  • 2 cloves garlic, finely chopped
  • 3 Quebec peppers (1 red, 1 yellow, 1 orange), cut into slices
  • 45 ml (3 tbsp.) olive oil
  • Fresh basil leaves, to taste
  • Salt and pepper to taste


  1. Fry the garlic and peppers in olive oil until soft. Add the tomatoes and salt. Simmer for fifteen minutes.
  2. Cook the pasta in boiling salted water. Remove the pasta from the boiling water just before it is al dente. Drain it, and cook it a bit longer in the sauce. Add the pasta to the peppers.
  3. Add the basil leaves and fresh ground pepper to taste. Mix well. Just before serving, add two or three fresh basil leaves and drizzle with olive oil.
Franca Mazza- Menu plaisirs maraîchers Été 2011

produits utilisés

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