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Tri Color Tomato Linguine


Serves 4
16 ozPastene Linguine
2 (10 ounce) cansPastene Tri-Color Tomato Wedges with juice
4 stripsbacon
⅔ cupPastene Extra Virgin Olive Oil, divided
1 largeshallot, thinly sliced
4 tspPastene Minced Garlic
½ cup fresh basil, thinly sliced
2 Tbspfresh oregano, chopped
Pastene Grated Parmesan Cheese (for topping)
Salt and pepper to taste


  • In a medium sauce pan, cook bacon. Once cooked, set bacon aside and drain fat from pan.
  • Tomato Sauce: Heat 1/3 cup of olive oil in the same pan used for bacon over medium-high heat. Add shallots and sauté 5 minutes. Add garlic; sauté 2 minutes. Reduce heat to medium; add in tomatoes, basil and oregano. Stir and cook until fragrant, about 12 minutes. Season with salt and pepper. 
  • Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to the bite. Drain; transfer to bowl. Top with tomato sauce. Drizzle with remaining olive oil and sprinkle with grated Parmesan cheese.

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