Linguine with Garlic And Pine Nuts Marinara

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Linguine with Garlic And Pine Nuts Marinara Ingredients

1 tb Olive oil	1 tb Fresh basil leaves; thinly
1 sm Onion; chopped	OR 1 teaspoon dried basil;
6 Garlic cloves; minced, up to	1 ts Chopped fresh oregano leaves
28 oz Canned Italian-style plum	OR 1/4 teaspoon dried
2 Fresh tomatoes; cored and	1/2 ts Salt
15 oz Canned small ripe olives;	1/4 ts Freshly ground black pepper
1/2 c Pine nuts	1 1/4 lb Linguine or spaghetti;

Instructions for Linguine with Garlic And Pine Nuts Marinara

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.

Main Ingredient: GarlicCuisine: Uncategorized

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