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Categories:
red wine olive oil shallots garlic Italian tomatoes black olives anchovy capers oregano linguine fresh Italian parsley
Viewed: 100 - Published at: 6 years agoIngredients
- 1 tablespoon dry red wine
- 1 teaspoon olive oil
- 1 teaspoon shallots or 1 teaspoon onion, minced
- 1 garlic clove, minced
- 1/2 cup canned Italian tomatoes, chopped and drained
- 6 black olives, quartered
- 2 canned anchovy fillets, drained and chopped
- 1 1/2 teaspoons capers, drained and rinsed
- 1 dash oregano leaves
- 2 cups hot cooked linguine
- 1 1/2 teaspoons fresh Italian parsley, chopped
Method
- Combine wine, oil, shallot and garlic in small microwavable bowl and microwave on high (100%) for 30 seconds.
- Add remaining ingredients except linguine and parsley; microwave on medium-high (70%) for 4 minutes, stirring halfway through cooking.
- To serve, arrange linguine in serving bowl; top with tomato-olive mixture and toss to combine, using two forks.
- Sprinkle with parsley.
- 229 calories, 6g fat, 3g fibre.
- Adding a teaspoons of grated Parmesan cheese to each serving increses the calories to 25.
