Linguine with Sun-Dried Tomatoes and Olives

By KDHarmon

Ingredients

• 1/4 C extra virgin olive oil
• 2 garlic cloves, thinly sliced
• 1 C sun-dried tomatoes, thinly sliced
• 1 C pitted and slivered olives, such as Gaeta or Kalamata
• 1/2 C white wine
• 1-1/2 C chicken broth
• 1-1/2 C heavy cream
• Salt
• Freshly ground pepper
• 1 lb linguine
• 1 bunch green onions, chopped
• 1 C fresh basil leaves, cut into thin strips, plus 2 Tbl for garnish
• Freshly grated Parmigiano-Reggiano cheese

Preparation

Step 1

In large saucepan over medium-high heat, warm olive oil. Add garlic and saute, stirring often, just until it begins to turn golden, about 1 minute. Add tomatoes and olive and saute, stirring, 1 miknute more. Add wine, broth and cream, bring to simmer and cook until sauce is thick enough to coat the back of a spoon, 12-15 minutes. j Adjust seasonings with salt anbd pepper. Reduce heat to low and keep warm.

Meanwhile, cook pasta, drain and return to pot. Stir green onions and 1 cup basil into sauce and cook 1 minute and adjust seasonings. Pour sauce over pasta, tossing to combine. Divide pasta among 4 bowls and garnish with remaining basil and cheese. Serve immediately.