Linguine Pigro (Lazy Tongue)

• 12 lb linguine
• 3 tablespoons olive oil
• 5 garlic cloves (crushed and sliced)
• 3 tablespoons tomato paste
• 10 kalamata olives (sliced or crushed)
• 12 tablespoon red pepper flakes
• 1 teaspoon dry tarragon (or favorite herb marjoram, fennel, oregano)
• 12 tablespoon fresh thyme (or favorite herb basil)
• 14 cup wine (leftover red or white not to sweet or dominating)
• 18 cup grated parmigiano
• 1 12 tablespoons white breadcrumbs (very stale and toasted)
• 1 12 tablespoons toasted nuts (pine nuts or crushed almonds)
• 3 tablespoons fresh parsley

1. Cook pasta to directions on box.
2. Simmer garlic in a large skillet with oil until fragrant and lightly browned and tender.
3. Do not burn.
4. Add tomato paste stir until color darkens and smells richer.
5. Do not burn.
6. Add olives, pepper and herbs (not fresh parsley).
7. Pour wine in pan and loosen any bits in large skillet.
8. If wine is not flat cook out alcohol.
9. Drain pasta well and add to large skillet.
10. Combine the rest of ingredients in a bowl (Parmigiano, parsley, bread crumbs and nuts).
11. Add half of the contents in the bowl to pasta and sauce in skillet.
12. Toss all ingredients.
13. Serve in pasta bowls and top with the remaining contents in bowl.

linguine, olive oil, garlic, tomato paste, olives, red pepper, tarragon, thyme, wine, parmigiano, white breadcrumbs, nuts, fresh parsley

Taken from www.food.com/recipe/linguine-pigro-lazy-tongue-365034 (may not work)