Linguine in fresh tomato sauce with garlic-basil toast

10 oz dried linguine

3 Tbsp olive oil
6 cloves garlic, minced, or 1 tbsp bottled minced garlic
2 English muffins, split
2/3 cup fresh basil, chopped
1 pint small tomatoes, halved
1/2 cup chicken broth or pasta water
1 tsp sugar
1/2 cup halved, pitted kalamata olives (optional)
Grated Parmesan cheese; fresh basil (optional)


1. Heat broiler. Cook pasta according to package directions. Drain, set aside.
2. Meanwhile, in bowl combine 1 tablespoon of the oil and about one-third of the minced garlic; brush on cut sides of muffins. Place muffins on baking sheet. Broil, 3 to 4 inches from broiler, for 2 to 3 minutes, until golden. Sprinkle 1 tablespoon of the chopped basil; set aside.
3. In large saucepan heat remaining oil over medium-high. Add remaining garlic, basil, and the tomatoes. Cook 2 minutes; add broth and sugar. Cook 3 to 4 minutes, until tomatoes soften. Season with salt and pepper. Stir in pasta and olives; heat through. Sprinkle cheese and basil.

Don't forget to enter my VERY FIRST GIVEAWAY!!! It ends July 16th.