Mmm, mmm, this was a good one! This had so much flavor and was so light and fresh. Perfect for a hot day! Toby’s only complaint was that it needed more olives! We are an olive-loving house, that’s for sure! Liam actually asked for THIRDS on this one! I picked out all the tomatoes in his helpings, but he loved everything else. I will make this one again, for sure.
Linguine in Fresh Tomato Sauce with Garlic-Basil Toast
(Better Homes & Gardens, July 2009)
10 oz. dried linguini
3 Tbsp. olive oil
6 cloves garlic, minced or 1 Tbsp. bottled minced garlic
2 English muffins, split
3/4 cup fresh basil, chopped
1 pint small tomatoes, halved
1/2 cup chicken broth or pasta water (I used vegetarian chicken broth)
1 tsp. sugar
1/2 cup halved, pitted kalamata olives (optional)
Grated Parmesan cheese; fresh basil (optional)
1. Heat broiler. Cook pasta according to package directions. Drain, set aside.
2. Meanwhile, in bowl combine 1 tablespoon of the oil and about one-third of the minced garlic; brush on cut sides of muffins. Place muffins on baking sheet. Broil, 3 to 4 inches from broiler, for 2 to 3 minutes, until golden. Sprinkle 1 tablespoon of the chopped basil; set aside.
3. In large saucepan heat remaining oil over medium-high. Add remaining garlic, basil, and the tomatoes. Cook 2 minutes; add broth and sugar. Cook 3 to 4 minutes, until tomatoes soften. Season with salt and pepper. Stir in pasta and olives; heat through. Sprinkle cheese and basil.
4. Serve toasted muffins with pasta. Top with Parmesan and basil. Makes 4 servings.
Calories per serving: 450