Tuesday, July 28, 2009

PEG'S LINGUINE IN FRESH TOMATO SAUCE

10-oz linguine noodles
2 tbsp olive oil
4 cloves garlic, minced
2/3 cup fresh basil, chopped (reserve 1 tablespoon)
1 pint small tomatoes, halved
1/2 cup chicken broth
1 tsp sugar
1/2 cup halved, pitted kalamata olives, optional
Grated Parmesan cheese

Cook linguine according to the package directions; drain and set aside.

In a large saucepan, heat the olive oil over medium-high heat. Add the garlic, basil, and tomatoes. Cook for 2 minutes; add the sugar and chicken broth. Cook 3 to 4 more minutes to soften the tomatoes. Season with salt and pepper, if desired. Stir in the linguine and olives, if using. Sprinkle the Parmesan cheese and the reserved tablespoon of fresh basil.

Yield: 4 servings

No comments:

Post a Comment

Note: Only a member of this blog may post a comment.