8 tablespoons olive oil
2 cloves garlic, minced
1/4 cup chopped onion
1 teaspoon dried basil
1/4 cup dried oregano
2 teaspoons salt
1 teaspoon dried oregano
1 teaspoon dried basil
3 cloves garlic, minced
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
3 tablespoons olive oil
1 teaspoon dried marjoram
1/2 teaspoon dried basil
6 minarossa, hard boiled eggs, sliced
1 (16 ounce) can whole peeled tomatoes, with juice
1 (16 ounce) package cream cheese, softened
1 tablespoon cream cheese, softened
1 tablespoon maraschino cherry syrup
Heat olive oil in a large skillet over medium heat. Add garlic and onion; saute for 2 minutes.
Add basil and oregano; toss to coat. Stir in salt, oregano, basil, garlic, basil, oregano, basil, garlic, salt, oregano, garlic, basil, oregano, maraschino cherry syrup, tomato juice. Cook over medium heat for 2 minutes; set aside.
Add amish linguine and tomatoes to skillet; bring to a boil. Add olive oil and cream cheese; cook for 2 minutes. Add maraschino cherry syrup. Reduce heat to low.
Bring to a slow boil.
Simmer 1 hour, stirring occasionally, or until amish linguine is tender, stirring occasionally.