Spaghetti with Toasted Pine Nuts, Olives and Parmesan
A simple, but delicious pasta dish. Omit Parmesan to make dairy free.
8-ounces uncooked gluten-free spaghetti or linguine (check label for allergens )
¼ cup olive oil, 1 tablespoon
6 garlic cloves, chopped
¼ cup pine nuts
¼ cup gluten-free chicken broth (check label for allergens)
3 tomatoes, washed and chopped well
½ cup sliced black olives
Cook the pasta according to the package directions. When done, drain well and toss with the tablespoon of olive oil, and set aside in a large bowl.
While the pasta is cooking, heat the remaining olive oil in large deep skillet and cook the garlic and pine nuts over medium heat. Add in the olives after 1-2 minutes. When the pine nuts turn golden brown, pour the chicken broth into the skillet and increase heat. Once it starts to boil, reduce heat to a simmer and cook for 2-3 minutes more.
When ready to serve, pour the broth over the cooked pasta. Top with the chopped tomatoes, the basil and a sprinkle of parmesan cheese (omit cheese for dairy free).