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Linguine With Red & Yellow Tomatoes

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  Linguine 1 Pound (455 Gram)
  Olive oil 30 Milliliter (2 Tablespoon)
  Garlic 1 Clove (5 gm), minced or pressed
  Crushed red pepper flakes 1⁄4 Teaspoon
  Onion 1 Large, finely chopped
  Red cherry tomato 1 Pound, cut into halves lengthwise (3 Cups, 455 Gram)
  Yellow cherry tomatoes 1 Pound, cut into halves lengthwise (3 Cups, 455 Gram)
  Fresh basil leaves/1/4 cup dried basil 80 Gram (Firmly Packed, 2 Cups)
  Grated parmesan cheese 40 Gram (1/4 To 1/2 Cup)
  Salt To Taste
  Pepper To Taste

1. In a 6- to 8-quart (6- to 8-liter) pan, cook pasta in 4 quarts (3.8 liters) boiling water just until tender to bite (7 to 9 minutes); or cook according to package directions.
2. Meanwhile, heat oil in a wide frying pan over high heat. Add garlic, red pepper flakes, and onion; cook, stirring often, until onion is lightly browned (3 to 5 minutes). Add tomatoes and basil; cook, stirring gently, just until tomatoes are hot (about 2 minutes).
3. Drain pasta well and place in a warm wide serving bowl. Pour tomato mixture over pasta; mix lightly, using 2 forks. Season pasta to taste with salt and pepper.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2088 Calories from Fat 375

% Daily Value*

Total Fat 48 g73.7%

Saturated Fat 12.8 g64.2%

Trans Fat 0 g

Cholesterol 168.6 mg56.2%

Sodium 1477.9 mg61.6%

Total Carbohydrates 328 g109.5%

Dietary Fiber 24.9 g99.5%

Sugars 47.7 g

Protein 82 g164.8%

Vitamin A 195.8% Vitamin C 315.4%

Calcium 91.6% Iron 74.5%

*Based on a 2000 Calorie diet

Linguine With Red & Yellow Tomatoes Recipe