|2/3 cup||Pastene Extra Virgin Olive Oil, divided|
|6 large||shallots, thinly sliced|
|4 tsp||Pastene Minced Garlic|
|2 cans||Pastene Tri-color Tomatoes|
|1/2 cup||thinly sliced fresh basil|
|2 tbsp||chopped fresh oregano|
|12 oz||Pastene Linguine|
|2 oz||Pastene Parmesan Cheese|
|Salt and pepper|
- Heat 1/3 cup Pastene Olive Oil in large skillet over medium-high heat. Add shallots and sauté 5 minutes. Add garlic; sauté 2 minutes. Reduce heat to medium; add tomatoes and herbs. Stir until tomatoes are heated through, about 2 minutes. Remove from heat; 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 mixture. Drizzle with 1/3 cup oil and sprinkle with Parmesan.