Whole-Wheat Linguine with Cherry Tomato Sauce
Nutrition Score per serving
Nutrition score per serving (2 cups): 518 calories
|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|
|1⁄2||t||crushed red pepper flakes|
|1⁄2||c||freshly grated Parmigiano-Reggiano|
|1⁄2||c||fresh basil leaves, coarsely chopped|
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.