| 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.
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