Recipe courtesy of Kosher.com
A cinch to make, a cinch to serve. You’re welcome.
- 4 cloves garlic, sliced
- 1 onion, diced
- ⅓ cup olive oil
- 1 16-oz (450-g) pkg linguine, cooked according to pkg instructions
- 12 black olives, chopped
- 1 box grape tomatoes, halved
- 1 tsp dry basil
- ¼ cup toasted pine nuts
- dash of crushed red pepper
- salt and pepper , to taste
Sauté garlic and onion in olive oil; add to cooked linguine. Add remaining ingredients and serve warm.
(Originally featured in Family Table, Issue 834)
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