Sisterhood Of The Spicy Tomato Pasta, Heather C.

• 1 (6 oz) can Contadina(R) Tomato Paste
• 2 (14.5 oz) cans Contadina(R) 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

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

tomato paste, tomatoes, linguine noodles, extra virgin olive oil, garlic, shallots, red peppers, red wine, olives, red pepper, oregano, salt, ground black pepper, capers, balsamic vinegar, fresh basil, fresh italian, nuts

Taken from www.epicurious.com/recipes/member/views/sisterhood-of-the-spicy-tomato-pasta-heather-c-50019780 (may not work)