Linguine Sauce w/Capers, Bl. Olives & Tomatoes

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* Exported from MasterCook II *

 

Linguine Sauced with Capers, Black Olives & Tomatoes

 

Recipe By : Time-Life Fresh Ways with Pasta

Serving Size : 4 Preparation Time :0:35

Categories : Lowfat Pasta

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

8 ounces linguine

1 clove garlic -- very finely chopped

1 tablespoon safflower oil

2 1/2 pounds ripe tomatoes, peeled, seeded & chopped

OR 28 oz canned unsalted whole tomatoes --

drained & chopped

6 oil-cured olives, pitted, cut lengthwise --

into strips

2 teaspoons capers, drained & chopped

1/8 teaspoon crushed red pepper

1/4 teaspoon salt

1 teaspoon chopped fresh oregano or 1/2 tsp dried

2 tablespoons freshly grated Romano cheese

 

In a large, heavy-bottomed skillet over medium heat, cook the garlic

in the oil for 30 seconds. Add the tomatoes, capers, olives, crushed

red pepper and salt. Reduce the heat to low, partially cover the

skillet and cook the mixture for 20 more minutes. Add the oregano and

cook for 10 minutes more.

 

About 10 minutes before the sauce finishes cooking, add the linguine

to 3 quarts of boiling water with 1 1/2 tsp salt. Start testing the

linguine after 10 minutes and cook it until it is al dente. Drain the

pasta and add it to the sauce. Mix well to coat the pasta with the

sauce. Sprinkle the cheese on top before serving.

 

Per serv: 302 cals, 6 g fat, 484 mg sod

 

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