Linguine in Fresh Tomato Sauce With Garlic-Basil Toast
10 ounces dried linguini
3 tablespoons olive oil
6 cloves garlic, minced or 1 Tbsp. bottled minced garlic
2 English muffins, split
3/4 cup fresh basil, chopped
1 pint small tomatoes, halved
1/2 cup chicken broth or pasta water
1 teaspoon sugar
1/2 cup halved, pitted kalamata olives (optional)
Grated Parmesan cheese; fresh basil (optional)
Heat broiler. Cook pasta according to package directions. Drain, set aside.
Meanwhile, in bowl combine 1 tablespoon of the oil and about one-third of the minced garlic; brush on cut sides of muffins. Place muffins on baking sheet. Broil, 3 to 4 inches from broiler, for 2 to 3 minutes, until golden. Sprinkle 1 tablespoon of the chopped basil; set aside.
In large saucepan heat remaining oil over medium-high. Add remaining garlic, basil, and the tomatoes. Cook 2 minutes; add broth and sugar. Cook 3 to 4 minutes, until tomatoes soften. Season with salt and pepper. Stir in pasta and olives; heat through. Sprinkle cheese and basil.
Serve toasted muffins with pasta. Top with Parmesan and basil. Makes 4 servings.
(Linguine in Fresh Tomato Sauce with Garlic-Basil Toast)