Yield: 1 servings
|¼ cup||Olive oil|
|2 larges||Garlic cloves; or more to taste,|
|; thinly sliced|
|2 cups||Chopped canned plum tomatoes|
|½ cup||Chicken stock|
|1 pounds||Dry linguine or spaghetti|
|½ cup||Minced pitted black olives; up to 1|
|2 tablespoons||Chopped capers|
|¼ cup||Finely chopped fresh Italian parsley|
|⅛ teaspoon||Dried red pepper flakes|
TO PREPARE THE SAUCE: In a saucepan large enough to accommodate the sauce and the pasta, over medium heat, add the oil. Add the garlic and cook for a few seconds or just until it begins to turn golden. Add the tomatoes and chicken stock and simmer for 2 to 3 minutes just to heat through. Keep the sauce in the pan off the heat.
TO COOK THE PASTA: While the sauce is cooking, bring 4 quarts of salted water to a boil. Add the linguine and cook for about 8 minutes or until tender but still firm to the bite.
TO FINISH THE PASTA: Drain the linguine and return it to the sauce in the pot off the heat. Toss the linguine with the tomato sauce, black olives, capers, and parsley and season to taste with salt and red pepper flakes.
Converted by MC_Buster.
Per serving: 499 Calories (kcal); 54g Total Fat; (97% calories from fat); 1g Protein; 2g Carbohydrate; 0mg Cholesterol; 1230mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; ½ Vegetable; 0 Fruit; 11 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.