By: Chef Marilyn Harris
Course: Main Dish
Makes 6 Servings
1 box Dreamfields Linguine
2 tablespoons extra virgin olive oil
3 cloves garlic (use large cloves)
1/2 cup yellow onion chopped
1/2-1 teaspoon crushed red pepper flakes
1 tablespoon capers drained and rinsed
1/3 cup pitted Kalamata olives rinsed and cut in half
1 28 oz can Italian plum tomatoes chopped with juice
1/2 cup Italian parsley leaves chopped
1/3 cup Parmesan cheese freshly grated
Prepare pasta according to package directions.
Heat oil in a large skillet over medium-high heat. Cook garlic and onion for about 3 minutes, stirring frequently.
Add peppers, capers, olives, chopped tomatoes and parsley. Heat to boiling; reduce heat. Simmer uncovered for about 10 minutes or until slightly thickened.
Toss pasta with sauce until linguine is evenly coated. Sprinkle with Parmesan cheese.
This recipe does not provide nutritional information