Linguine ArrabbiataLinguine Arrabbiata
Linguine Arrabbiata

Linguine Arrabbiata

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Recipe - Price Rite of Johnston
LinguineArrabbiata.jpg
Linguine Arrabbiata
Prep Time10 Minutes
Servings6
Cook Time20 Minutes
Calories263
Ingredients
1 package (13.25 ounces) whole wheat linguine
1 tsp olive oil
2 garlic cloves, chopped
16 pitted kalamata olives, each quartered
3/4 tsp crushed red pepper flakes
2 cans (14.5 ounces each) Italian style diced tomatoes
2 Tbs coarsely chopped fresh basil leaves
1/2 tsp kosher salt
1/4 tsp ground black pepper
3 Tbs coarsely chopped fresh Italian parsley leaves
Finely shredded Parmesan cheese (optional)
Directions

1. Heat large covered saucepot of salted water to boiling over high heat. Add linguine and cook as label directs. Drain pasta, then return to saucepot.

 

2. Meanwhile, in large skillet, heat oil over medium heat. Add garlic, olives and crushed red pepper, and cook 1 minute, stirring constantly. Stir in tomatoes with juice, basil, salt and pepper, and cook 2 to 3 minutes or until heated through, stirring occasionally.

 

3. Add tomato mixture and parsley to pasta. With tongs, toss pasta until well coated with sauce. Serve pasta in warm pasta bowls with cheese, if desired.

 

Nutritional Information
  • 5 g Fat
  • 0 g Saturated fat
  • 0 mg Cholesterol
  • 537 mg Sodium
  • 49 g Carbohydrates
  • 7 g Fiber
  • 6 g Sugars
  • 0 g Added sugars
  • 11 g Protein
10 minutes
Prep Time
20 minutes
Cook Time
6
Servings
263
Calories

Shop Ingredients

Makes 6 servings
1 package (13.25 ounces) whole wheat linguine
Colavita Linguine Pasta, 16 oz
Colavita Linguine Pasta, 16 oz
$1.49$0.09/oz
1 tsp olive oil
Violi Mediterranean Blend Vegetable Oils & Extra Virgin Olive Oil, 33.8 fl oz
Violi Mediterranean Blend Vegetable Oils & Extra Virgin Olive Oil, 33.8 fl oz
$5.99$0.18/fl oz
2 garlic cloves, chopped
Fresh Garlic
Fresh Garlic
$0.87 avg/ea$3.49/lb
16 pitted kalamata olives, each quartered
DeLallo Whole Calamata Olives in Brine, 5.5 oz
DeLallo Whole Calamata Olives in Brine, 5.5 oz
$3.99$0.73/oz
3/4 tsp crushed red pepper flakes
Badia Crushed Red Pepper, 12 oz
Badia Crushed Red Pepper, 12 oz
$5.99$0.50/oz
2 cans (14.5 ounces each) Italian style diced tomatoes
Hunt's Petite Diced Tomatoes, 14.5 oz
Hunt's Petite Diced Tomatoes, 14.5 oz
$1.49$0.10/oz
2 Tbs coarsely chopped fresh basil leaves
Fresh Hydroponic Basil, bunch
Fresh Hydroponic Basil, bunch
$2.69$0.90/oz
1/2 tsp kosher salt
Diamond Crystal Salt Co. Kosher Salt Flakes, 26 oz
Diamond Crystal Salt Co. Kosher Salt Flakes, 26 oz
$3.79$0.15/oz
1/4 tsp ground black pepper
Badia Ground Black Pepper, 6 oz
Badia Ground Black Pepper, 6 oz
$3.99$0.67/oz
3 Tbs coarsely chopped fresh Italian parsley leaves
Organic Italian Parsley, 1 ct, 1 each
Organic Italian Parsley, 1 ct, 1 each
$1.29
Finely shredded Parmesan cheese (optional)
BelGioioso Freshly Shredded Parmesan Cheese, 5 oz
BelGioioso Freshly Shredded Parmesan Cheese, 5 oz
$3.79$0.76/oz

Nutritional Information

  • 5 g Fat
  • 0 g Saturated fat
  • 0 mg Cholesterol
  • 537 mg Sodium
  • 49 g Carbohydrates
  • 7 g Fiber
  • 6 g Sugars
  • 0 g Added sugars
  • 11 g Protein

Directions

1. Heat large covered saucepot of salted water to boiling over high heat. Add linguine and cook as label directs. Drain pasta, then return to saucepot.

 

2. Meanwhile, in large skillet, heat oil over medium heat. Add garlic, olives and crushed red pepper, and cook 1 minute, stirring constantly. Stir in tomatoes with juice, basil, salt and pepper, and cook 2 to 3 minutes or until heated through, stirring occasionally.

 

3. Add tomato mixture and parsley to pasta. With tongs, toss pasta until well coated with sauce. Serve pasta in warm pasta bowls with cheese, if desired.