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    Tri Color Tomato Linguine


    4 Servings
    2/3 cupPastene Extra Virgin Olive Oil, divided
    6 largeshallots, thinly sliced
    4 tspPastene Minced Garlic
    2 cansPastene Tri-color Tomatoes
    1/2 cupthinly sliced fresh basil
    2 tbspchopped fresh oregano
    12 ozPastene Linguine
    2 ozPastene 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.

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