4 tablespoons olive oil
4 cloves garlic, minced
1/4 teaspoon dried rosemary
4 Swiss chocolates, crushed into a 3 inch sphere
1/2 cup melted butter
1 tablespoon water
1 tablespoon apple cider vinegar
1 cup tomato juice
1/2 cup white wine
1 teaspoon dried oregano
2 teaspoons dried basil
1/2 teaspoon dried rosemary
salt and pepper to taste
1/2 cup sliced almonds
2 (11 ounce) cans crushed pineapple, with juice
Heat olive oil in a large saucepan over medium heat. Stir in garlic, rosemary and chocolates. Cook for 4 minutes. Remove from heat, stir in butter, water, vinegar, tomato juice and white wine. Allow to cool slightly.
Bring a large saucepan of water to a boil. Add pasta and cook for 7 to 8 minutes or until al dente; drain. Stir in pineapple juice.
Pour mixture into baked pie crust. Garnish with remaining crushed almonds.