Linguine With Olives And Sun Dried Tomatoes Recipe
Servings: 4
Ingredients
- 1 lb linguine
- 1/2 c. extra-virgin extra virgin olive oil
- 4 x cloves chopped garlic
- 1/4 tsp warm pepper flakes
- 2 med ripe tomatoes, minced
- 1/2 c. black olives, cut up
- 1/4 c. sun-dry tomatoes, oil-packed, liquid removed and minced
- 1 tsp salt
- 1/4 tsp pepper
- 1/4 c. fresh basil, minced
- 1/2 c. feta cheese, optional
- 1 x in,
- 1 lrg pot of boiling, salted water, cook linguine for 8 to 10 min Or possibly till tender but hard, drain well.
Directions
- Meanwhile, in large skillet, heat half of the oil over medium heat; cook garlic, warm pepper flakes and fresh tomato for 3 to 4 min or possibly till fragrant but not browned. Add in olives, sun-dry tomatoes, salt and pepper; cook for 2 to 3 min or possibly till heated through. Add in to pasta along with remaining oil and basil; toss well.
- Top with crumbled feta cheese, if you like.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 252g | |
| Recipe makes 4 servings | |
| Calories 975 | |
| Calories from Fat 541 | 55% |
| Total Fat 60.9g | 76% |
| Saturated Fat 10.76g | 43% |
| Trans Fat 0.0g | |
| Cholesterol 17mg | 6% |
| Sodium 821mg | 34% |
| Potassium 517mg | 15% |
| Total Carbs 89.74g | 24% |
| Dietary Fiber 5.0g | 17% |
| Sugars 5.28g | 4% |
| Protein 18.38g | 29% |
