Pesto Linguine in Fresh Tomato Sauce
Yield: 4 servings
Light vegetable oil cooking spray
1 c Onion, chopped (1 medium)
1/4 c Green bell pepper, chopped
1/4 c Carrot, grated
1 tb Dried oregano
1 tb Dried thyme
1/2 c Red wine
4 1/2 c tomatoes, about 2 lb, peeled, seeded chopped
2 tb Jalapeno pepper (1 large)
1 Chicken bouillon cube
8 oz Dried llinguine
7 Garlic cloves, peel & chop
1 c Mushrooms, chopped
1 tb Balsamic vinegar
1 tb Tomato paste
Salt, to taste
Black pepper, freshly ground - to taste
2 tb Rosie's pesto, See recipe
1 ts Parmesan cheese, freshly - grated
Preheat a heavy saute pan for about 1 minute over medium heat. Spray 3 times with the vegetable oil. Toss in the onion, green pepper, and carrot and saute for 2 minutes. Add the oregano, thyme, and wine. Cook for about 5 minutes, until most of the wine has been
absorbed. Stir in tomatoes, jalapeno, and bouillon cube. Reduce the heat to low and simmer, uncovered, for 40 minutes, stirring occasionally.
In the meantime, bring a large pot of water to a boil over high heat. Once water is boiling, add linguine. Cook pasta 8 to 12 minutes, to desired tenderness.
To the simmering vegetable mixture, add garlic, mushrooms, vinegar, tomato paste, and salt and black pepper. Raise heat to medium, cover, and cook for 10 minutes. Stir in pesto.
When linguine is done, drain and transfer to a warm serving bowl. Add sauce and toss. Garnish with Parmesan cheese.
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