|16 oz||Pastene Linguine|
|2||10 oz cans Pastene Tri-Color Tomato Wedges with juice|
|⅔ cup||Pastene Extra Virgin Olive Oil, divided|
|1||large shallot, thinly sliced|
|4 tsp||Pastene Minced Garlic|
|½ cup||fresh basil, thinly sliced|
|2 Tbsp||fresh 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.