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Linguine in Fresh Tomato Sauce with Garlic-Basil Toast
- Makes: 4 servings
- Start to Finish 20 mins
Kalamata olives add flavor to the homemade tomato sauce in this vegetarian pasta meal. And it's ready in 20 minutes!
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
- Heat broiler. Cook pasta according to package directions. Drain, set aside.
- 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.
- 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.
- Serve toasted muffins with pasta. Top with Parmesan and basil. Makes 4 servings.
Nutrition Facts
(Linguine in Fresh Tomato Sauce with Garlic-Basil Toast)
Servings Per Recipe 4, Potassium (mg) 291, cal. (kcal) 450, vit. A (IU) 1069, vit. C (mg) 14, pro. (g) 12, carb. (g) 72, Niacin (mg) 6, Fat, total (g) 12, chol. (mg) 1, Pyridoxine (Vit. B6) (mg) 0, Thiamin (mg) 1, sat. fat (g) 2, calcium (mg) 50, Riboflavin (mg) 0, Monosaturated fat (g) 8, iron (mg) 4, sodium (mg) 403, Polyunsaturated fat (g) 2, fiber (g) 3, Folate (µg) 189, sugar (g) 7