Ingredients
- 1 jar Cento Pignoli Nuts (1.75 oz)
- 3 tbsp Cento Imported Extra Virgin Olive Oil
- 7 Bellino Whole Garlic Cloves, thinly sliced
- 1 jar Cento Chefs Cut Sun Dried Tomatoes (10 oz), drained and chopped
- 2 tbsp Cento Capers in Sea Salt, drained and rinsed
- 1 1/2 cups Cento Chicken Stock
- 1 lb Anna Linguine
- Grated Romano Cheese, to taste
Directions
Roast pine nuts in a pan on high heat until golden brown, stirring occasionally as to prevent burning, and set aside. Heat oil in a large pan, then add garlic and sauté until light brown. Add tomatoes and capers to pan, sautéing for 2-3 minutes. Stirring well, add chicken stock and toasted pine nuts. Cook pasta to just before al dente, reserving 1 cup of pasta water. Drain and add pasta to pan with mixture, then toss until coated. Add reserved pasta water if pasta is too dry for your liking. Sprinkle with Romano cheese, if desired. Serves 6.
