Linguine with tomatoes and jalapeno
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Whole head garlic | |
| 1 | teaspoon | Olive oil |
| 3 | tablespoons | Jalapeno pepper; finely chopped |
| 3 | cups | Plum tomatoes; chopped |
| 3 | cups | Hot cooked linguine |
| 1 | cup | Grated fresh Parmesan cheese |
| 3 | tablespoons | Chopped fresh oregano |
| 2 | tablespoons | Fresh lemon juice |
| 1 | tablespoon | Anchovy paste |
| ¼ | teaspoon | Freshly ground black pepper |
Directions
Preheat oven to 350°.
Remove white papery skin from garlic heat (do not peel or separate the cloves). Wrap garlic head in foil. Bake at 350° for 1hour; let cool 10 minutes. Separate cloves; squeze to extract garlic pulp. Discard skins.
Heat oil in a nonstick skillet over medium-high heat. Add jalapeno pepper; saute 30 seconds. Add tomato; saute 2 minutes. Remove skillet from heat; stir in garlic pulp. Add pasta, ½ cup cheese, oregano and next 3 ingredients; toss well. Sprinkle each serving with remaining cheese and additional pepper, if desired.
NOTES : Per serving: cals - 357 - 27%ff fat - 10.6g Recipe by: Weight Watchers - July/August 97 Posted to Digest eat-lf.v097.n176 by The Taillons <taillon@...> on Jul 12, 1997