Roaste Garlic, Tomato, Kalamata Olive Linguine

1. 1

   Roast garlic in 375 degree oven until soft, about 30 minutes

2. 2

   combine tomoato halves, roasted garlic, sliced olives and basil in bowl. Cook pasta until al dente. Strain pasta and place back in pan. Add pesto sauce and chicken stock and stir over low heat until saucy. Toss the olive, garlic, basil and tomatoe mixture in pan and heat until warmed through....you don't want to cook the tomatoes, you just want everything hot. Serve in heated pasta bowls and sprinkle with fresh grated parmensan cheese. Add a salad, crusty bread and a good bottle of red wine. Easy and delicious.

* Per serving · 4 servings · Values may vary.

No additional tips available.