Creamy Linquuni Stuffed Tomato A1

Description

A.1. Original sauce recipe contest entry. The robust sauce that a.1. Makes, pairs perfectly with these stuffed tomatoes. Sometimes the sauce makes the entire dish, especially true in this recipe! You will be asked to make this recipe again and again!

Ingredients

• Linguine
• Olive Oil
• Onion
• Garlic Cloves
• Fresh Tomatoes
• A.1. Original Sauce
• Fresh Basil Leaves
• Salt And Pepper
• Fresh Spinach
• Walnuts
• Goat Cheese

Instructions

1. In a large pot of salted boiling water, cook pasta a minute less then package directions for al dente
2. In a small sauce pan with 1 tablespoon oil, cook of the diced onion and 1 clove of diced garlic, on medium – low heat, until softened
3. Add in the inside of 4 hollowed out tomatoes and the remaining tomato that has been chopped, basil and salt and pepper to taste
4. Simmer tomatoes until tender and fallen apart
5. Carefully puree sauce in blender or processer
6. Return to pan and keep warm
7. In a small skillet on medium heat lightly toast walnuts then set aside
8. Meanwhile
9. In a large skillet with remaining oil saut the remaining onion on medium -low heat until starting to soften, add in remaining garlic and cook for another minute
10. Toss in washed spinach, and continue to cook until spinach is wilted
11. Add drained pasta to spinach mixture, stir in goat cheese and walnuts, thin sauce with pasta water if needed, season with salt and pepper to taste and toss to combine
12. Preheat oven to 350 degrees
13. Fill hollowed out tomatoes with pasta
14. Set on a cookie sheet and cook in oven for about 20 minutes or until tomato softens
15. Place sauce on serving plate top with stuffed tomato and serve
16. Enjoy!