| Linguine w/Garlic & Pine Nuts Marinara
1 tablespoon of Olive oil
1 small Onion, chopped
6 Garlic cloves, minced
28 ounces of canned Italian-style plum tomatoes
2 Fresh tomatoes; cored
15 ounces of canned small ripe olives
1/2 cup of pine nuts
1 tablespoon of fresh basil leaves or 1 teaspoon dried basil
1 teaspoon of chopped fresh oregano leaves or 1/4 teaspoon dried
1/2 teaspoon of salt
1/4 teaspoon of freshly ground black pepper
1 1/4 pounds of Linguine or spaghetti; |
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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.
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