Linguine with garlic and pine nuts marinara
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Olive oil |
| 1 | small | Onion; chopped |
| 6 | Garlic cloves; minced, up to 8 | |
| 28 | ounces | Canned Italian-style plum tomatoes |
| 2 | Fresh tomatoes; cored and quartered | |
| 15 | ounces | Canned small ripe olives; drained and chopped |
| ½ | cup | Pine nuts |
| 1 | tablespoon | Fresh basil leaves; thinly sliced, |
| OR 1 teaspoon dried basil; crumbled | ||
| 1 | teaspoon | Chopped fresh oregano leaves |
| OR 1/4 teaspoon dried oregano | ||
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Freshly ground black pepper |
| 1¼ | pounds | Linguine or spaghetti; cooked |
Directions
Makes 6 servings.
A similar sauce, discovered while on vacation, became the basis for this delicious creation. Guests seem to love it. Serve with a large salad and garlic bread.
Heat oil in a large skillet over medium-low heat. Add onion and garlic and cook, stirring occasionally, until onion is translucent, about 3 to 4 minutes.
Meanwhile, drain tomatoes, reserving juice. Add canned and fresh tomatoes to a food processor and process until pureed.
Add pureed tomatoes, reserved tomato juice, olives, pine nuts, basil, oregano, salt and pepper to skillet and bring to a boil. Reduce heat, cover and simmer 15 to 20 minutes, or until slightly thickened and onion is tender.
Toss sauce with pasta and serve on warmed plates.
Recipe by: The No-Tofu Vegetarian Cookbook, page 150 Converted by MM_Buster v2.0l.