Linguine with Red Bell Peppers and Kalamata Olives |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Ingredients:
8 ounces linguine |
3 tablespoons extra-virgin olive oil |
2 large red bell peppers (14 to 16 ounces), stemmed, seeded, cut into 1/3-inch cubes |
16 kalamata olives, pitted, quartered |
3 large garlic cloves, pressed |
1/4 teaspoon (generous) dried crushed red pepper |
1 1/4 cups chopped fresh basil, divided |
1 cup finely grated parmesan cheese plus additional for passing |
1 tablespoon white balsamic vinegar |
Directions:
1. Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain, reserving 1 cup cooking liquid.
2. Meanwhile, heat oil in large nonstick skillet over medium-high heat. Add bell peppers, olives, garlic, and crushed red pepper. Sauté until bell peppers are tender, 4 to 5 minutes. Add pasta, 1/2 cup reserved pasta cooking liquid, 1 cup basil, 1 cup cheese, and vinegar. Toss until sauce coats pasta, adding more reserved cooking liquid by 1/4 cupfuls if dry, about 1 minute. Season to taste with salt and pepper. Transfer to bowl. Sprinkle with remaining 1/4 cup basil and serve, passing additional cheese.
3. Per serving: 476 calories, 22 g fat, 5 g fiber Nutritional analysis provided by Bon Appétit
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