Linguine With Olives, Basil, and Red and Yellow Tomatoes |
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Prep Time: 10 Minutes Cook Time: 12 Minutes |
Ready In: 22 Minutes Servings: 4 |
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From WW cookbook Great Cooking Everyday . Very fresh, simple, and tasty. DH loves this recipe. The original recipe calls for oil-cured olives. Ingredients:
1/2 lb linguine |
1 tablespoon extra virgin olive oil |
3/4 teaspoon minced garlic |
1 cup cherry tomatoes, halved (red cherry tomatoes) |
1 cup yellow cherry tomato, halved |
2 scallions, thinly sliced |
1/4 cup kalamata olive, pitted and sliced |
1 tablespoon shredded fresh basil |
1/4 teaspoon salt (or to taste) |
fresh ground black pepper, to taste |
1/4 cup freshly grated parmesan cheese |
Directions:
1. Cook linguine according to package directions; drain.
2. Meanwhile, heat olive oil in a large nonstick skillet. Add garlic and saute until it releases its fragrance (about 30 seconds).
3. Add cherry tomato halves, and cook until just heated through.
4. Add linguine, scallions, and olives. If it seems dry, add 1-2 T water. Cook and stir until heated through.
5. Stir in basil, salt, and pepper.
6. Serve with Parmesan cheese sprinkled on top.
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