Recipe courtesy of Kosher.com

A cinch to make, a cinch to serve. You’re welcome.

SERVES 6

• 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)