Ingredients

1 (6 oz) can Contadina® Tomato Paste

2 (14.5 oz) cans Contadina® Petite Diced Tomatoes

1 lb linguine noodles

2 tbsp extra virgin olive oil

4 cloves garlic, chopped

3 tbsp chopped shallots

1/2 cup drained and chopped roasted red peppers

1/2 cup good quality red wine (or chicken broth)

10 Sicilian or Kalamata olives, chopped

1 tsp crushed red pepper flakes

1 tsp dried oregano

1/2 tsp coarse salt

1/2 tsp ground black pepper

3 tbsp capers drained and rinsed

1 tbsp balsamic vinegar

1/2 cup fresh basil, torn into small pieces

1/2 cup chopped fresh Italian flat leaf parsley

1/4 cup toasted pine nuts

Preparation

  1. Cook linguine according to package directions. Drain and keep warm in covered pot.
  2. In the meantime, sauté garlic and shallots in olive oil over moderate heat for 1 minute.
  3. Add red peppers, tomatoes (with the juice), and wine (or broth); increase heat to medium-high and cook for 2-3 minutes.
  4. Add tomato paste and stir well.
  5. Add olives, red pepper, oregano, salt, pepper, capers, and balsamic vinegar; reduce heat to medium-low and simmer for 15 minutes, stirring occasionally.
  6. Add parsley, basil and pine nuts, simmer 2 minutes.
  7. Serve over cooked linguine.