Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 2 tablespoons | Olive oil |
| 5 \N | Garlic cloves; crushed |
| 1 teaspoon | Dried basil |
| ¼ teaspoon | Salt |
| ¼ teaspoon | Black pepper |
| ⅛ teaspoon | Crushed red pepper |
| 1 \N | 28 ounce can italian-style tomatoes; undrained and |
| \N \N | ; coarsely chopped |
| 4 cups | Hot cooked linguine; (about 8 ounces |
| \N \N | ; uncooked pasta) |
| ¼ cup | Grated fresh parmesan cheese; (1 ounce) |
Heat oil in a large nonstick skillet over medium heat. Add garlic; saut, 1 minute. Add basil, salt, peppers, and tomatoes; bring to a boil. Reduce heat, and simmer 10 minutes or until mixture starts to thicken. Serve over pasta; top with cheese. Yield: 4 servings (serving size: 1 cup pasta, ½ cup sauce, and 1 tablespoon cheese).
CALORIES 322 (27% from fat); FAT 9.6g (sat 2.2g mono 5.6g, poly 1g); PROTEIN 11g; CARB 47.4g; FIBER 3.4g; CHOL 5mg; IRON 2.3mg; SODIUM 817mg; CALC l67mg
Recipe by: Cooking Light, March 1999 Converted by MM_Buster v2.0l.