250 g of linguine pasta
For the sauce
1/4 cup of olive oil (60 ml)
1 medium onion (100 g), finely chopped
1 slightly green papaya (300 g), seedless and chopped into small pieces
1/4 cup of green olives, pitted and finely chopped (45 g)
1/4 cup of dry white wine (60 ml)
1/2 teaspoon of pepper sauce
1/4 cup of thinly sliced green scallions
1/2 cup of grated Parmesan cheese (50 g)
250 g of linguine pasta
For the sauce
1/4 cup of olive oil (60 ml)
1 medium onion (100 g), finely chopped
1 slightly green papaya (300 g), seedless and chopped into small pieces
1/4 cup of green olives, pitted and finely chopped (45 g)
1/4 cup of dry white wine (60 ml)
1/2 teaspoon of pepper sauce
1/4 cup of thinly sliced green scallions
1/2 cup of grated Parmesan cheese (50 g)
Fry 2.5 liters of water and 1/2 teaspoon of salt in a large pot, covered, over high heat
Add the linguine pasta and cook with the lid on until al dente (about 5 minutes)
Prepare the sauce: In a medium pot, sauté the onion in olive oil over high heat, stirring constantly until golden brown (about 5 minutes)
Lower the heat, add the papaya and green olives, mix well, 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 pepper sauce, scallions, and Parmesan cheese
Mix well and remove from heat
Drain the pasta, place it on a serving dish, cover with the papaya sauce, and serve immediately
460 calories per serving
