Weeks
Senior Cook
2 14.5oz cans of tomato paste
2 tbsp extra virgin olive oil
3 tbsp butter or margarine
2 tbsp fresh grated parmesan cheese
1/2 cup garlic stuffed spanish olives, diced (Fresh Market is the only place I know of that sells them)
1/2 cup black olives, diced
1/2 cup pearl onions, diced
1 clove of garlic, crushed
1/4 lb fresh italian sausage, crumbled
1 tsp fresh crushed basil leaves
1/2 a bag of "al dente" egg-based linguine
Using the olive oil, sautee the onions, garlic and sausage until the onions
are slightly caramelized, turning a light brown color all the way through.
Add in the tomato paste, diced olives, parmesan cheese and basil leaves,
stir and simmer over medium heat, making sure the cheese is evenly
distributed within. Salt & pepper to taste.
Prepare the pasta water using a pinch of basil, olive oil, and a small
amount of garlic, and salt the water until it is properly seasoned and
boiling. Add pasta and cook for 3-4 minutes. Strain and stir in butter.
For the best results, top with additional parmesan cheese and serve with
chilled Coppola Merlot. Red wine for a red sauce.
2 tbsp extra virgin olive oil
3 tbsp butter or margarine
2 tbsp fresh grated parmesan cheese
1/2 cup garlic stuffed spanish olives, diced (Fresh Market is the only place I know of that sells them)
1/2 cup black olives, diced
1/2 cup pearl onions, diced
1 clove of garlic, crushed
1/4 lb fresh italian sausage, crumbled
1 tsp fresh crushed basil leaves
1/2 a bag of "al dente" egg-based linguine
Using the olive oil, sautee the onions, garlic and sausage until the onions
are slightly caramelized, turning a light brown color all the way through.
Add in the tomato paste, diced olives, parmesan cheese and basil leaves,
stir and simmer over medium heat, making sure the cheese is evenly
distributed within. Salt & pepper to taste.
Prepare the pasta water using a pinch of basil, olive oil, and a small
amount of garlic, and salt the water until it is properly seasoned and
boiling. Add pasta and cook for 3-4 minutes. Strain and stir in butter.
For the best results, top with additional parmesan cheese and serve with
chilled Coppola Merlot. Red wine for a red sauce.