Ingredients
4 Servings
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 |
Directions
- 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.