Ingredients
Serves 4
| 16 oz | Pastene Linguine | |
| 2 (10 ounce) cans | Pastene Tri-Color Tomato Wedges with juice | |
| 4 strips | bacon | |
| 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 | |
| Pastene Grated Parmesan Cheese (for topping) | ||
| Salt and pepper to taste |
Directions
- 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.