Recipe Summary

Recipe Servings: 8 portionsRecipe Preparation Time: 0 minutesRecipe Cook Time: 36 minutes


1/4 cup pine nuts1/4 cup Lucini® Estate Select Extra Virgin Olive Oil4 cloves garlic, minced1/2 teaspoon crushed red pepper flakes1 jar Lucini® Organic Tuscan Harvest Plum Tomatoes, Diced1 cup kalamata olives, pitted, coarsely chopped1 16-ounce box spaghetti1/4 cup fresh basil, choppedParmigiano Reggiano, for serving


Bring a large pot of lightly salted water to a boil.Meanwhile, heat an empty large skillet over medium heat. Add the pine nuts and cook, stirring occasionally, until lightly browned, 3 to 5 minutes. Turn out on a plate and cool.Combine the oil, garlic, and red pepper in the skillet over medium heat until garlic is very fragrant, but not browned, about 2 minutes. Stir in the crushed tomatoes and bring to a simmer. Reduce the heat to medium-low and simmer until slightly thickened, about 15 minutes. Add the olives and cook until heated through, about 3 minutes. Keep sauce warm.Put the spaghetti in the boiling water and cook according to package, until al dente. Drain well.Return the pasta to the pot. Add the tomato sauce, basil, and pine nuts and toss well. Serve immediately, with cheese passed on the side. Add a new twist to the traditional pasta dishes with pine nuts