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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
2 teaspoons olive oil, divided |
cooking spray |
2 cups thinly sliced onion |
1/2 cup (2 x 1/4-inch) julienne-cut red bell pepper |
4 garlic cloves, minced |
2 cups quartered cherry tomato |
1/4 cup dry red wine |
3 tablespoons chopped pitted kalamata olives |
2 tablespoons sun-dried tomato sprinkles |
1/4 teaspoon black pepper |
1 (14.5-ounce) can diced tomatoes, undrained |
6 cups hot cooked linguine (about 10 ounces uncooked pasta) |
1/2 cup (2 ounces) crumbled goat cheese |
Directions:
1. Heat 1 teaspoon oil in a nonstick skillet coated with cooking spray over medium heat. Add onion, and sauté 3 minutes. Add bell pepper and garlic; sauté 5 minutes. Add cherry tomato; sauté 2 minutes. Add wine, olives, tomato sprinkles, black pepper, and diced tomatoes; reduce heat, and simmer 5 minutes. Combine tomato mixture and pasta in a bowl; toss to coat.
2. Preheat oven to 350°.
3. Wipe skillet with paper towels; recoat with cooking spray and 1 teaspoon oil. Arrange cheese in skillet; top with pasta mixture. Cover in foil coated with cooking spray, pressing firmly to pack. Wrap handle of skillet with foil; bake at 350° for 30 minutes. Remove from oven, and let stand for 10 minutes. Place a large plate upside down on top of skillet; invert onto plate. Cut into 6 wedges.
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