Linguine in Fresh Tomato Sauce with Garlic-Basil Toast

Kalamata olives add flavor to the homemade tomato sauce in this vegetarian pasta meal. And it's ready in 20 minutes!

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  • Makes: 4 servings
  • Start to Finish: 20 mins
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Linguine in Fresh Tomato Sauce with Garlic-Basil Toast
Ingredients
10
ounces dried linguini
3
tablespoons olive oil
6
cloves garlic, minced or 1 Tbsp. bottled minced garlic
2
English muffins, split
3/4
cup fresh basil, chopped
1
pint small tomatoes, halved
1/2
cup chicken broth or pasta water
1
teaspoon sugar
1/2
cup halved, pitted kalamata olives (optional)
 
Grated Parmesan cheese; fresh basil (optional)
Directions
  1. Heat broiler. Cook pasta according to package directions. Drain, set aside.
  2. Meanwhile, in bowl combine 1 tablespoon of the oil and about one-third of the minced garlic; brush on cut sides of muffins. Place muffins on baking sheet. Broil, 3 to 4 inches from broiler, for 2 to 3 minutes, until golden. Sprinkle 1 tablespoon of the chopped basil; set aside.
  3. In large saucepan heat remaining oil over medium-high. Add remaining garlic, basil, and the tomatoes. Cook 2 minutes; add broth and sugar. Cook 3 to 4 minutes, until tomatoes soften. Season with salt and pepper. Stir in pasta and olives; heat through. Sprinkle cheese and basil.
  4. Serve toasted muffins with pasta. Top with Parmesan and basil. Makes 4 servings.
Nutrition Facts (Linguine in Fresh Tomato Sauce with Garlic-Basil Toast)
    Per serving:
  • 450 kcal cal.,
  • 12 g fat
  • (2 g sat. fat,
  • 2 g polyunsaturated fat,
  • 8 g monounsatured fat),
  • 1 mg chol.,
  • 403 mg sodium,
  • 72 g carb.,
  • 3 g fiber,
  • 7 g sugar,
  • 12 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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