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Prep Time: 30 Minutes Cook Time: 14 Minutes |
Ready In: 44 Minutes Servings: 6 |
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From Vegetarian Express. A quick and easy version. Ingredients:
10 -12 ounces linguine |
1/4 cup dry red wine |
1 tablespoon light olive oil or 1 tablespoon extra virgin olive oil |
1 medium shallot, minced |
3 -4 garlic cloves, minced |
1 (14 ounce) can italian plum tomatoes, lightly drained and chopped |
1 (14 ounce) can crushed tomatoes or 1 (14 ounce) can tomato puree |
1/2 cup pitted black olives, coarsely chopped |
1/2 cup stuffed green olive, coarsely chopped |
1 teaspoon dried oregano |
fresh ground pepper, to taste |
1/2 cup chopped fresh parsley |
grated parmesan cheese (for topping) or vegan parmesan cheese (for topping) |
Directions:
1. Cook pasta al dente according to package directions.
2. While the pasta is cooking, Add the wine, olive oil, shallot, and garlic to a medium skillet.
3. Bring the mixture to a boil, cover, and cook 2 minutes.
4. Add in the tomatoes (chopped and crushed) olives, and oregano; cover and simmer 12 minutes.
5. When the linguine is done, drain well and transfer to a large serving bowl; top with olive sauce and fresh ground pepper.
6. Toss to combine (adjust seasoning to taste).
7. Sprinkle with parsley and parmesan cheese.
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