250g linguine pasta
For the sauce
1/4 cup olive oil (60ml)
1 medium onion, chopped (100g)
1 papaya, slightly green (300g), seeded and chopped into pieces
1/4 cup green olives, pitted (45g)
1/4 cup dry white wine (60ml)
1/2 teaspoon ground black pepper
1/4 cup finely chopped fresh parsley (50g)
250g linguine pasta
For the sauce
1/4 cup olive oil (60ml)
1 medium onion, chopped (100g)
1 papaya, slightly green (300g), seeded and chopped into pieces
1/4 cup green olives, pitted (45g)
1/4 cup dry white wine (60ml)
1/2 teaspoon ground black pepper
1/4 cup finely chopped fresh parsley (50g)
In a large pot, bring 2.5 liters of water and 1/2 teaspoon of salt to a boil
Add the linguine and cook until al dente (about 5 minutes)
Prepare the sauce: In a medium pot with olive oil, sauté the onion over high heat, stirring constantly until golden brown (about 5 minutes)
Reduce the heat, add the papaya and olives, stir, then cover the pot and cook, stirring occasionally, until the papaya is tender (about 10 minutes)
Add the white wine and cook for an additional 2 minutes
Remove from heat and blend in a blender until smooth
Heat the sauce over medium heat for 1 minute
Add the ground black pepper, parsley, and Parmesan cheese
Stir well and remove from heat
Drain the linguine, place it on a serving dish, cover with the papaya sauce, and serve immediately
Approximately 460 calories per serving
