1. Heat large covered saucepot of salted water to boiling over high heat. Add linguine and cook as label directs. Drain pasta, then return to saucepot.
2. Meanwhile, in large skillet, heat oil over medium heat. Add garlic, olives and crushed red pepper, and cook 1 minute, stirring constantly. Stir in tomatoes with juice, basil, salt and pepper, and cook 2 to 3 minutes or until heated through, stirring occasionally.
3. Add tomato mixture and parsley to pasta. With tongs, toss pasta until well coated with sauce. Serve pasta in warm pasta bowls with cheese, if desired.
- 5 g Fat
- 0 g Saturated fat
- 0 mg Cholesterol
- 537 mg Sodium
- 49 g Carbohydrates
- 7 g Fiber
- 6 g Sugars
- 0 g Added sugars
- 11 g Protein
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Nutritional Information
- 5 g Fat
- 0 g Saturated fat
- 0 mg Cholesterol
- 537 mg Sodium
- 49 g Carbohydrates
- 7 g Fiber
- 6 g Sugars
- 0 g Added sugars
- 11 g Protein
Directions
1. Heat large covered saucepot of salted water to boiling over high heat. Add linguine and cook as label directs. Drain pasta, then return to saucepot.
2. Meanwhile, in large skillet, heat oil over medium heat. Add garlic, olives and crushed red pepper, and cook 1 minute, stirring constantly. Stir in tomatoes with juice, basil, salt and pepper, and cook 2 to 3 minutes or until heated through, stirring occasionally.
3. Add tomato mixture and parsley to pasta. With tongs, toss pasta until well coated with sauce. Serve pasta in warm pasta bowls with cheese, if desired.