Serves: 6
Total Calories: 338

1 pound linguini noodle
2 tablespoons extra virgin olive oil
14 cloves garlic thickly sliced
1 cup capers (rinse if packed in salt)
3 cups diced Italian plum tomatoes
1/2 cup sliced black olives
2 cups tightly packed, coarsely chopped Italian parsley

1. Bring a 4-quart pot of water to a rolling boil. Add the linguine and cook according to package directions. Drain, rinse under cold water, and set aside.

2. While the water is coming to a boil, heat the oil in a 6-quart stockpot over medium heat. Add the garlic and sauté 3 minutes, or until golden brown.

3. Add the capers, continue to sauté 2 minutes, then stir in the tomatoes. Reduce the heat to medium-low, and simmer covered for 5 minutes.

4. Stir the olives into the pot and simmer uncovered for 5 minutes. Add the parsley and simmer 5 minutes more. Adjust the seasonings, if desired.

5. Transfer the cooked linguine to a serving bowl, top with the sauce, and toss well. Serve immediately.

Nutritional Facts:

Serves: 6
Total Calories: 338
Calories from Fat: 56

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