This is a classic Neapolitan dish that combines wine, tomatoes, olives, and pasta. It’s extremely easy to make and absolutely delicious. Some of you are probably thinking, “Pasta? How can that possibly be healthy?” Remember the saying, “Everything in moderation”? Well it’s true. Besides, this actually is one of the healthiest pasta recipes that I’ve come across. Not to mention, it’s simply delicious! Enjoy this classic dish with friends and/or family!
Ingredients – Serves 2
- 1 tablespoon dry red table wine
- 1 teaspoon each olive oil and minced shallot or onion (each, regarding per serving)
- 1 garlic clove, minced
- 1/2 cup drained canned Italian tomatoes, seeded and chopped
- 6 Gaeta olives, pitted and cut into quarters (I just used plain black olives)
- 2 drained canned anchovy fillets, cut into 1/2-inch pieces (optional, I definitely passed on this)
- 1 – 1/2 teaspoons rinsed, drained capers (rinse these extremely well before adding) *very salty taste
- Dash of oregano leaves
- 2 cups cooked linguine (hot)
- 1 – 1/2 teaspoons chopped fresh Italian (flat leaf) parsley
- In a small microwaveable bowl combine wine, oil, shallot (or onion), and garlic.
- Microwave on High (100%) for 30 seconds.
- Add remaining ingredients, except linguine and parsley.
- Microwave on Medium-High (70%) for 4 minutes, stirring halfway through cooking.
- To serve, arrange linguine in serving bowl and top with tomato-olive mixture.
- Using 2 forks, toss to combine.
- Sprinkle with parsley.
- Just before serving sprinkle with shredded parmesan cheese (optional).
Black olives can be substituted for the Gaeta olives. If you’re looking to cut down on the sodium in this dish, cut out the anchovies and capers. You can also cut calories and add fiber by using whole grain or whole wheat pasta.
Nutrition Facts (per serving): 237 calories, 7 g protein, 6 g fat, 36 g carbohydrates, 71 mg calcium, 570 mg sodium, 4 mg cholesterol, 3 g dietary fiber