Ingredients
- 13 cup olive oil
- extra-virgin
- 2 tablespoons basil freshly crushed
- leaves
- 1 teaspoon red pepper flakes crushed
- 1 teaspoon garlic salt
- 1/4 teaspoon salt and black pepper
- 28 ounces tomatoes
- stewed
- canned 2 cans
Instructions
- In a medium saucepan or pot.
- Combine all the ingredients.
- Low boil on cook-top for 5 minutes, and let cool.
- Boil 4 quarts of water in large pot.
- When the water starts to boil, place 16oz box of linguine, and let boil for 10 to 11 minutes.
- Drain the water, and place linguine back into pot, then add saucepan of the tomato base over the linguine, and mix.
- Serve in bowls, and ready to eat.
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