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CATEGORY CUISINE TAG YIELD
Grains Vegetarian Veg09 6 servings

INGREDIENTS

1 tb Olive oil
1 sm Onion; chopped
6 Garlic cloves; minced, up to 8
28 oz Canned Italian-style plum tomatoes
2 Fresh tomatoes; cored and quartered
15 oz Canned small ripe olives; drained and chopped
1/2 c Pine nuts
1 tb Fresh basil leaves; thinly sliced,
OR 1 teaspoon dried basil; crumbled
1 ts Chopped fresh oregano leaves
OR 1/4 teaspoon dried oregano
1/2 ts Salt
1/4 ts Freshly ground black pepper
1 1/4 lb Linguine or spaghetti; cooked

INSTRUCTIONS

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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