|16 oz||Pastene Linguine|
|2 (10 ounce) 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|
|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.