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Whole-Wheat Linguine with Cherry Tomato Sauce

Whole-Wheat Linguine with Cherry Tomato Sauce


  • 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 teaspoon crushed red pepper flakes
  • 3/4 pound whole-wheat linguine
  • 1/2 cup freshly grated Parmigiano-Reggiano
  • 1/2 cup fresh basil leaves, coarsely chopped


  1. 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.
  2. Cook linguine in a large pot of boiling water until al dente. Drain pasta into a large colander, then transfer to a large bowl.
  3. 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.


  • Nutritional information includes 1/8 teaspoon of added salt per serving.

Nutrition Information

Per serving: 539 kcal cal., 24 g fat (5 g sat. fat), 647 mg sodium, 9 g fiber, 3 g sugar, 18 g pro., 174 mg calcium, 1 mg iron. Percent Daily Values are based on a 2,000 calorie diet


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