Whole-Wheat Linguine with Cherry Tomato Sauce
Nutrition Score per serving
Nutrition score per serving (2 cups): 518 calories
19 g fat
4 g saturated fat
74 g carbs
18 g protein
2 g fiber
193 mg calcium
4 mg iron
472 mg sodium
Serves: 4
Cook Time: 40
Ingredients
| 3 cups cherry tomatoes, quartered | ||
| 1⁄4 | cup plus 1 tablespoon extra-virgin olive oil, divided | |
| 2 | minced garlic cloves | |
| 1⁄2 | cup kalamata olives, pitted and coarsely chopped | |
| salt | ||
| 1⁄2 | t | crushed red pepper flakes |
| 3⁄4 | lb | whole-wheat linguine |
| 1⁄2 | c | freshly grated Parmigiano-Reggiano |
| 1⁄2 | c | fresh basil leaves, coarsely chopped |
Instructions
In a medium mixing bowl, combine tomatoes, 1/4 cup of the olive oil, garlic, olives, salt, and red pepper. Let mixture sit at room temperature for at least 30 minutes.
Cook linguine in a large pot of boiling water until al dente. Drain pasta into a large colander, then transfer to a large bowl.
Toss linguine with the remaining 1 tablespoon of olive oil and the Parmigiano-Reggiano. Place the tomato mixture in a sieve over a bowl to drain excess liquid, then lightly toss the mixture with the pasta. Add the basil, toss again, and serve.
