Recipe Servings: 8 portions
Recipe Preparation Time: 0 minutes
Recipe Cook Time: 36 minutes
1/4 cup pine nuts
1/4 cup Lucini® Estate Select Extra Virgin Olive Oil
4 cloves garlic, minced
1/2 teaspoon crushed red pepper flakes
1 jar Lucini® Organic Tuscan Harvest Plum Tomatoes, Diced
1 cup kalamata olives, pitted, coarsely chopped
1 16-ounce box spaghetti
1/4 cup fresh basil, chopped
Parmigiano Reggiano, for serving
Bring a large pot of lightly salted water to a boil.
Meanwhile, heat an empty large skillet over medium heat. Add the pine nuts and cook, stirring occasionally, until lightly browned, 3 to 5 minutes. Turn out on a plate and cool.
Combine the oil, garlic, and red pepper in the skillet over medium heat until garlic is very fragrant, but not browned, about 2 minutes. Stir in the crushed tomatoes and bring to a simmer. Reduce the heat to medium-low and simmer until slightly thickened, about 15 minutes. Add the olives and cook until heated through, about 3 minutes. Keep sauce warm.
Put the spaghetti in the boiling water and cook according to package, until al dente. Drain well.
Return the pasta to the pot. Add the tomato sauce, basil, and pine nuts and toss well. Serve immediately, with cheese passed on the side.