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Sicilian Pasta Pie

Yield 6 servings

Ingredients

  • 2 teaspoons olive oil, divided
  • Cooking spray
  • 2 cups thinly sliced onion
  • 1/2 cup (2 x 1/4-inch) julienne-cut red bell pepper
  • 4 garlic cloves, minced
  • 2 cups quartered cherry tomato
  • 1/4 cup dry red wine
  • 3 tablespoons chopped pitted kalamata olives
  • 2 tablespoons sun-dried tomato sprinkles
  • 1/4 teaspoon black pepper
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 6 cups hot cooked linguine (about 10 ounces uncooked pasta)
  • 1/2 cup (2 ounces) crumbled goat cheese

Nutrition Information

  • calories 270
  • caloriesfromfat 17 %
  • fat 5.2 g
  • satfat 1.9 g
  • monofat 2 g
  • polyfat 0.7 g
  • protein 9.3 g
  • carbohydrate 47.5 g
  • fiber 4.1 g
  • cholesterol 8 mg
  • iron 2.8 mg
  • sodium 271 mg
  • calcium 88 mg

How to Make It

  1. Heat 1 teaspoon oil in a nonstick skillet coated with cooking spray over medium heat. Add onion, and sauté 3 minutes. Add bell pepper and garlic; sauté 5 minutes. Add cherry tomato; sauté 2 minutes. Add wine, olives, tomato sprinkles, black pepper, and diced tomatoes; reduce heat, and simmer 5 minutes. Combine tomato mixture and pasta in a bowl; toss to coat.

  2. Preheat oven to 350°.

  3. Wipe skillet with paper towels; recoat with cooking spray and 1 teaspoon oil. Arrange cheese in skillet; top with pasta mixture. Cover in foil coated with cooking spray, pressing firmly to pack. Wrap handle of skillet with foil; bake at 350° for 30 minutes. Remove from oven, and let stand for 10 minutes. Place a large plate upside down on top of skillet; invert onto plate. Cut into 6 wedges.