Island Style Linguine

Island Style Linguine

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"Was given to me from a modern working mom in Suzzara, Italy, using quick grocery-store items."
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Ingredients

40 m servings 435 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 435 kcal
  • 22%
  • Fat:
  • 21.5 g
  • 33%
  • Carbs:
  • 52.5g
  • 17%
  • Protein:
  • 10 g
  • 20%
  • Cholesterol:
  • 1 mg
  • < 1%
  • Sodium:
  • 463 mg
  • 19%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain.
  2. Heat olive oil in a large skillet over medium-low heat. Cook and stir garlic in hot oil until fragrant and golden, 3 to 5 minutes. Gently stir anchovy paste, capers, and caper juice into oil.
  3. Stir tomatoes, olives, oregano, and sugar into hot oil mixture, increase heat to medium, and cook until fragrant and heated through, about 10 minutes. Remove skillet from heat and stir in basil and parsley. Season with salt and black pepper. Pour sauce over linguine and serve.

Footnotes

  • Cook's Note:
  • You can substitute 3 cans Hunt's(R) Italian style tomatoes for the 1 pound tomatoes.

Reviews

1

My husband absolutely LOVED this. I was outside taking a picture of my plate and he was at the kitchen table yelling "this one is a do again!" I asked him why it would be called "Island Style" l...