| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Vegetarian | Veg09 | 6 | Servings |
INGREDIENTS
| 1 | T | Olive oil |
| 1 | Onion, chopped | |
| 6 | Garlic cloves, minced up to | |
| 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 | T | Fresh basil leaves, thinly |
| sliced | ||
| OR 1 teaspoon dried basil | ||
| crumbled | ||
| 1 | t | Chopped fresh oregano leaves |
| OR 1/4 teaspoon dried | ||
| oregano | ||
| 1/2 | t | Salt |
| 1/4 | t | Freshly ground black pepper |
| 1 1/4 | lb | Linguine or spaghetti |
| cooked |
INSTRUCTIONS
8 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.
A Message from our Provider:
“Many folks want to serve God, but only as advisers”