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.

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