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Linguine with Caramelized Onions, Kalamata Olives and Pecorino Romano Cheese Recipe

Linguine with Caramelized Onions, Kalamata Olives and Pecorino Romano Cheese

Emeril Lagasse

Recipe courtesy Emeril Lagasse, 2007

Show: Emeril LiveEpisode: Emeril's Pasta Pals

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (4)

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Average Rating:

Total Reviews: 4

Showing 1-4 of 4

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  • on January 06, 2009

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    This is such a simple dish to make. It has become a staple in our house. However, I've always made it without the olives and it's still good.

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  • on April 29, 2008

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    I would have to disagree with the other ratings. There are a lot of strong flavors in this receipe and few of them go well together. Also, it's a bit to salty.

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  • on April 11, 2008

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    I made this for a dinner party. Emeril, this pasta dish was amazing. I did cook the onions for 20 minutes, which made them very soft. I will definately make this again. Everyone raved about it. The four of us finished this dish. No leftovers!

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  • on September 03, 2007

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    Cannot believe I'm the first one to rate this.......I've been dying to try it. Tried it tonight. Very good. A little different but.......everything doesn't have to have tomatoe sauce. I'm enjoying this.........
    Gloria

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