This recipe's versatile sauce can also be spooned over cheese ravioli, used as a topping for pizza, or served with breadsticks as an appetizer. Cook the linguine while the sauce simmers.

Kathryn Conrad
Recipe by Cooking Light March 2007

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Yield:
6 servings
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Ingredients

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Directions

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  • Heat oil in a Dutch oven over medium-high heat. Add onion; sauté 3 minutes or until tender. Stir in garlic; sauté 1 minute. Add olives; sauté 30 seconds. Stir in sugar, red pepper, black pepper, and oregano; cook 1 minute, stirring constantly. Add wine; cook 30 seconds. Stir in tomatoes; bring to a boil. Reduce heat, and simmer 30 minutes. Remove from heat; keep warm.

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  • Cook pasta according to package directions, omitting the salt and fat. Drain. Arrange 2/3 cup pasta on each of 6 plates; top each serving with 1/2 cup sauce, 2 tablespoons cheese, and 1 teaspoon parsley.

Nutrition Facts

338 calories; calories from fat 26%; fat 9.8g; saturated fat 3g; mono fat 5g; poly fat 1g; protein 14.3g; carbohydrates 48.9g; fiber 4.3g; cholesterol 10mg; iron 3.7mg; sodium 808mg; calcium 246mg.
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