Don't let the name intimidate you...

LINGUINI WITH TOMATOES IN BLACK OLIVE AND PINE NUT PUREE

  • kosher salt for pasta water
  • 1 lb. linguini
  • 1/3 cup olive oil
  • 3/4 cup pitted black olives
  • 3 cloves garlic
  • 2 Tbsp. pine nuts
  • salt and pepper to taste
  • 2 ripe red tomatoes, seeded and diced
  • 1 Tbsp hand torn fresh basil leaves
  • 2 tsp. red wine vinegar
  • 2 Tbsp. minced fresh parsley
  • Parmesan cheese (optional)

    • Bring large kettle of water to a boil and add 1 Tbsp. kosher salt. Put in linguuini and boil til tender-firm. Drain in colander. Toss with 1 Tbsp. of the olive oil and cover loosely.

    In food processor, blend remaining olive oil, olives, garlic & pine nuts. Season with salt and pepper. Fold in tomatoes and basil. Toss the pasta with the blended sauce, adding red wine vinegar. Sprinkle parsley and Parmesan cheese on top and serve.

    Yield: 4 to 6 servings.

    Recipe adapted from a 1993 recipe by Lisa Yockelson found in The Washington Post.

    Did you try it? Did you like it? E-mail me at SqueakyChu@hotmail.com with your comments...

    Updated 03-13-00