Edit ModuleShow Tags

New York's Finest: Orange Basil Linguine

Chef Bruno creates a special pasta recipe for his wife and gets a big kiss in return.

Hello, my readers. I’ve got a great new recipe for you, and, as usual, there’s a little story behind it. My wife made me a toasted English muffin with orange marmalade for breakfast one recent morning. She always likes to keep me on my toes, so she asked, “Do you think you can make a spaghetti dish with orange marmalade?” I responded that I would try to come up with something—I can’t turn down a culinary challenge!

My first attempt didn’t quite work out—something was missing, but I couldn’t figure out what it was. So I called my brother in Italy; he is, by the way, one of the finest chefs in Sicily. I told him about the dish and explained that something seemed to be missing from it. He suggested that I try using some cornstarch.

Armed with that knowledge, my wife and I headed to the supermarket to pick up some various products, and, after all that, we were too tired to even think about cooking by the time we finally got home. The following day, though, I finally made it for her. It was worth all the trouble and delays. She loved it so much, she gave me a big kiss.
So if you want a kiss, make Orange Basil Linguine for your wife!

You’ll Need:
1 tbsp. margarine, melted
½ c. canned chicken broth
½ c. orange juice, unsweetened
2 tsp. cornstarch
1 tbsp. fresh basil, chopped
1/8 tsp. orange rind, grated
3 c. linguine, cooked without salt
1 tbsp. Parmesan cheese
2 orange slices
1 sprig of fresh basil

Combine the first four ingredients in a small saucepan. Stir well and bring to a boil. Cook for about one minute. Remove from heat and add the chopped basil and grated orange rind. Stir and add the mixture to the cooked linguine, tossing gently. Sprinkle with Parmesan cheese and add the sliced orange and basil sprig on top as a garnish.

Chef Bruno is PMQ's culinary advisor, with more than 40 years of international pizza experience.  He is the corporate chef for Marsal & Sons and the culinary coach of the U.S. Pizza Team.

Edit Module

Tell us what you think at or email.

Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags

Related Articles

Breaking Lent: Celebrate the Holiday with Traditional Italian Easter Pizza

Product Spotlight - April 2019

PMQ brings you the brightest ideas around for April 2019

SmartMarket: 5 ways DoorDash drives sales to your business

Pizza Sports Make a Splash on ESPN3

As ESPN3 brings U.S. Pizza Team events to a national audience, pizza sports can raise your restaurant’s profile and help you boost your sales and profits.

Danger, Will Robinson? As Robotics Improve, How Will They Affect the Pizza Biz?

Food bots can already make pretty good pies. And as they get smarter and cheaper, they could reinvent the pizza business.

Chef's Corner: Anthony Spina-O4W Pizza

Inspired by his own grandmother, this New Jersey pizzaiolo has brought classic Grandma-style pies to the ATL.

How to Build a Private-Label Food Business

It all starts with a high-quality product and extensive market research, says Lenny Rago of Panino’s Pizza.

Pizza Sports are Here to Stay, and Competitors Are Set to Become Stars

Tips for gaining a competitive edge in this year's acrobatic events, broadcast on ESPN3!

How to Par-Bake Crusts in an Air Impingement Oven

Follow Tom Lehmann's five-step method to prevent the development of pita-like pockets in your crusts.

Tyson Smokehouse Pizza - Recipe of the Month

Bonici Mesquite Pepperoni and Bakin' Bacon top off this spicy pie from Tyson Foodservice.
Edit ModuleShow Tags
Edit ModuleShow Tags
Edit Module
Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags
Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags