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Categories:
tomato paste tomatoes linguine noodles extra-virgin olive oil garlic shallots red peppers red wine olives red pepper oregano salt ground black pepper capers balsamic vinegar fresh basil fresh Italian nuts
Viewed: 15 - Published at: 4 years agoIngredients
- 1 (6 oz) can Contadina(R) Tomato Paste
- 2 (14.5 oz) cans Contadina(R) Petite Diced Tomatoes
- 1 lb linguine noodles
- 2 tbsp extra virgin olive oil
- 4 cloves garlic, chopped
- 3 tbsp chopped shallots
- 1/2 cup drained and chopped roasted red peppers
- 1/2 cup good quality red wine (or chicken broth)
- 10 Sicilian or Kalamata olives, chopped
- 1 tsp crushed red pepper flakes
- 1 tsp dried oregano
- 1/2 tsp coarse salt
- 1/2 tsp ground black pepper
- 3 tbsp capers drained and rinsed
- 1 tbsp balsamic vinegar
- 1/2 cup fresh basil, torn into small pieces
- 1/2 cup chopped fresh Italian flat leaf parsley
- 1/4 cup toasted pine nuts
Method
- 1. Cook linguine according to package directions. Drain and keep warm in covered pot.
- 2. In the meantime, saute garlic and shallots in olive oil over moderate heat for 1 minute.
- 3. Add red peppers, tomatoes (with the juice), and wine (or broth); increase heat to medium-high and cook for 2-3 minutes.
- 4. Add tomato paste and stir well.
- 5. Add olives, red pepper, oregano, salt, pepper, capers, and balsamic vinegar; reduce heat to medium-low and simmer for 15 minutes, stirring occasionally.
- 6. Add parsley, basil and pine nuts, simmer 2 minutes.
- 7. Serve over cooked linguine.
