Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| ½ pounds | Linguine |
| 2 tablespoons | Virgin olive oil |
| 1 tablespoon | Garlic, minced |
| 1 tablespoon | Dried basil leaves, crushed |
| 1 tablespoon | Dried oregano leaves, |
| \N \N | Crushed |
| 1 tablespoon | Dried thyme leaves, crushed |
| 2 cups | Tomatoes, diced |
Cook the linguine according to the package directions. Drain.
While the linguine cooks, in a large saucepan, heat the olive oil. Add the garlic and cook for 2 minutes, stirring constantly. Add the basil, oregano, and thyme. Add the cooked linguine. Heat through, stirring frequently. Fold in the diced tomatoes.
Makes 7 servings.
TIP: Make sure the tomatoes are at room temperature before adding to the hot linguine so they don't cool the pasta.
Recipe: "Luby's Cafeteria 50th Anniversary Recipe Collection" (Luby's Cafeterias, Inc., $9.95)
From: David Pileggi Date: 04-07-97 Cooking Posted to MM-Recipes Digest V4 #4 by "Rfm" <Robert-Miles@...> on Feb 01, 99