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
ounces dried linguini
tablespoons olive oil
cloves garlic, minced or 1 Tbsp. bottled minced garlic
English muffins, split
cup fresh basil, chopped
pint small tomatoes, halved
cup chicken broth or pasta water
teaspoon sugar
cup halved, pitted kalamata olives (optional)
Grated Parmesan cheese; fresh basil (optional)
  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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