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A must have recipe for the lazy budget stricken chef. This is good by itself or on the side with a salad and grilled meat or portabellas. Use leftover wine its much easier. If you dont like food with acid add some sugar to this when you simmer sauce. A herb mixture such as Italian herbs, herbes de Provance or La Garrigue can replace thyme and tarragon. This is very fragrant and flavorful.
- 1⁄2 lb linguine
- 3 tablespoons olive oil
- 5 garlic cloves (crushed and sliced)
- 3 tablespoons tomato paste
- 10 kalamata olives (sliced or crushed)
- 1⁄2 tablespoon red pepper flakes
- 1 teaspoon dry tarragon (or favorite herb marjoram, fennel, oregano)
- 1⁄2 tablespoon fresh thyme (or favorite herb basil)
- 1⁄4 cup wine (leftover red or white not to sweet or dominating)
- 1⁄8 cup grated parmigiano
- 1 1⁄2 tablespoons white breadcrumbs (very stale and toasted)
- 1 1⁄2 tablespoons toasted nuts (pine nuts or crushed almonds)
- 3 tablespoons fresh parsley
- Cook pasta to directions on box.
- Simmer garlic in a large skillet with oil until fragrant and lightly browned and tender. Do not burn.
- Add tomato paste stir until color darkens and smells richer. Do not burn.
- Add olives, pepper and herbs (not fresh parsley).
- Pour wine in pan and loosen any bits in large skillet. If wine is not flat cook out alcohol.
- Drain pasta well and add to large skillet.
- Combine the rest of ingredients in a bowl (Parmigiano, parsley, bread crumbs and nuts).
- Add half of the contents in the bowl to pasta and sauce in skillet.
- Toss all ingredients.
- Serve in pasta bowls and top with the remaining contents in bowl.