| 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
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