Linguine with Red Bell Peppers and Kalamata Olives
A vibrant Mediterranean pasta dish combining al dente linguine with sweet red bell peppers, briny Kalamata olives, fresh basil, and Parmesan cheese in a light olive oil sauce.
Ingredients
- •8 ounces linguine
- •3 tablespoons extra-virgin olive oil
- •2 large red bell peppers
- •16 whole Kalamata olives
- •3 cloves garlic
- •¼ teaspoon dried crushed red pepper
- •1¼ cups fresh basil
- •1 cup Parmesan cheese
- •1 tablespoon white balsamic vinegar
Cooking Instructions
- 1.
Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain, reserving 1 cup cooking liquid.
10 min
- 2.
Meanwhile, heat oil in large nonstick skillet over medium-high heat. Add bell peppers, olives, garlic, and crushed red pepper. Sauté until bell peppers are tender, 4 to 5 minutes. Add pasta, 1/2 cup reserved pasta cooking liquid, 1 cup basil, 1 cup cheese, and vinegar. Toss until sauce coats pasta, adding more reserved cooking liquid by 1/4 cupfuls if dry, about 1 minute. Season to taste with salt and pepper. Transfer to bowl. Sprinkle with remaining 1/4 cup basil and serve, passing additional cheese.
8 min
