Super Fast
Pasta Puttanesca
Crusty French Bread with Olive Oil
Ingredients
- 1 (12-oz) pkg whole-grain linguine
- 1 onion, chopped
- 4 cloves garlic, minced
- ½ tsp crushed red pepper
- 3 Tbsp olive oil
- 2 (28-oz) cans crushed tomatoes with basil
- 2 (15-oz) cans chickpeas, drained and rinsed
- ⅔ cup halved pitted kalamata olives
- 3 Tbsp drained capers
- ¼ cup chopped fresh basil
- 3 Tbsp pine nuts, toasted
Instructions
- Cook pasta according to package directions, reserving ½ cup pasta water.
- Sauté onion, garlic, and pepper in hot oil in a large, deep nonstick skillet over medium heat 5 minutes.
- Add tomatoes, chickpeas, olives, and capers; bring to a boil, reduce heat, and simmer 15 minutes. Stir in basil and enough reserved pasta water to thin sauce, if desired.
- Toss with hot cooked pasta. Sprinkle each serving with nuts.
Side Dish Ingredients
- 1 (13-oz) French baguette
- ½ cup olive oil
Side Dish Instructions
- Preheat oven to 350°F.
- Slice bread and bake 5 minutes or until thoroughly heated.
- Pour oil into a small bowl; freshly grind ¼ tsp pepper into oil.
- Serve bread with peppery oil for dipping.
Vegetarian Meal Plan
This recipe selected from the eMeals Vegetarian Meal Plan.
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