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Linguine with Tomato and Olive Sauce
Prep: 10 min, Cook: 15 min.
  • 1 lb. linguine or other pasta
  • 1 Tbs. virgin olive oil
  • 2 cloves garlic, crushed
  • 1/2 cup onion, finely chopped
  • 3-1/2 cups recipe-ready crushed tomatoes
  • 1-1/2 tsp. Italian herb seasoning
  • 2 Tbs. parsley, chopped
  • 1/4 tsp. salt (optional), or to taste
  • 1/2 lb. black olives, drained and sliced
  • 2 Tbs. grated Parmesan cheese

Cook pasta in boiling salted water until al dente. Drain thoroughly. Transfer pasta to a serving bowl and keep warm. Heat oil in a heavy nonstick skillet over medium high heat. Sauté garlic and onion 2-3 minutes or until onion is softened. Stir in remaining ingredients, except olives and Parmesan. Season with pepper to taste. Simmer vigorously 10 minutes or until thickened. Remove from heat and stir in olives. Pour sauce over pasta and toss. Serve with Parmesan.

Per serving: calories 909, fat 13.7g, 14% calories from fat, cholesterol 2mg, protein 29.7g, carbohydrates 166.8g, fiber 9.5g, sugar 12.1g, sodium 864mg, diet points 17.9.

Dietary Exchanges: Milk: 0.0, Vegetable: 2.3, Fruit: 0.0, Bread: 10.1, Lean meat: 0.1, Fat: 2.1, Sugar: 0.0, Very lean meat protein: 0.0

  view detailed nutritional information

The recommended wines are: Chenin Blanc, Chianti, or Fumé Blanc.