Linguine Puttanesca

You will love this fresh summer sauce for your pasta. I combine fresh, sweet tomatoes with onions, garlic, and salty olives. Then I top the dish off with tangy parmesan cheese and fresh basil. Super simple and perfect for meatless Monday.

Linguine Puttanesca

12 ounces linguine, or any pasta shape
1 tablespoon olive oil
1/4 cup minced shallots or white onion
2-3 cloves garlic, minced
1/2 teaspoon dried oregano
1/4 cup vermouth or dry white wine
4 cups diced fresh tomatoes
1/2 cup pitted green olives (or stuffed green olives)
Salt and freshly ground black pepper
1/4 cup crumbled parmesan or romano cheese
Fresh basil leaves

Cook the linguine according to the package directions. Drain, reserving 1/2 cup of pasta cooking water.
Meanwhile, heat the oil in a large skillet over medium heat. Add the shallots and garlic and cook for 3 minutes, until soft. Add the oregano and stir to coat. Cook for 1 minute, until the oregano is fragrant.
Add the vermouth and cook until the liquid evaporates. Add the tomatoes and reserved pasta cooking water and cook for 5 minutes, until the tomatoes break down (if the pasta is still cooking, add the water whenever it's finished).
Remove the pan from the heat and season to taste with salt and pepper. Serve the linguine with the tomato sauce over top. Top with cheese and basil leaves.

Serves 4