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Tri-Color Tomato Linguine


Serves 4
16 ozPastene Linguine
210 oz cans Pastene Tri-Color Tomato Wedges with juice
4bacon slices
⅔ cupPastene Extra Virgin Olive Oil, divided
1large shallot, thinly sliced
4 tspPastene Minced Garlic
½ cup fresh basil, thinly sliced
2 Tbspfresh oregano, chopped
salt and pepper to taste
Pastene Grated Parmesan Cheese


Prep time: 10 minutes | Cook time: 30 minutes

  • In a medium saucepan on medium heat, cook bacon until crispy. Set bacon aside and drain fat from pan.
  • Add ⅓ cup of olive oil in the same pan used for bacon over medium-high heat. Add shallots and sauté 5 minutes. Add garlic and sauté 2 minutes. Reduce heat to medium and add tomatoes, basil and oregano. Stir and cook until fragrant, about 12 minutes. Season with salt and pepper. 
  • Bring a large pot of salted water to a boil and cook pasta until al dente. Drain well and transfer to a serving bowl 
  • Top the pasta with tomato sauce. Break the bacon into bite size pieces and add on top. Drizzle with remaining olive oil and top with grated parmesan cheese.

Product Used

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