Ray "Boom Boom” Mancini Linguini
Ingredients
- 1 pint cherry tomatoes – cut in half
- 10 cloves - 5 minced and 5 sliced
- 1/2 cup extra virgin olive oil
- 1/4 cup fresh basil leaves, chopped into strips
- 1/4 cup pine nuts - toasted
- 1/4 cup red wine
- 1 lb. linguini
- Shredded Parmesan or Romano for Garnish
Preparation
- In large stock pot boil water, when water is at rolling boil add 1/2 teaspoon sugar, add linguini.
- Meanwhile, heat olive oil in large skillet.
- Add garlic until golden.
- Add tomatoes, some cut in half some whole until softened.
- Add wine and cook further until thickened.
- Add basil leaves and pine nuts, stir until combined.
- Drain pasta when al dente.
- Add pasta to skillet mixing thoroughly with sauce.
- Place onto serving plater, may garnish with torn basil leaves and shredded cheese. Recipe is versatile, may add asparagus spears, broccoli, shrimp or chicken depending upon taste