Linguine with Red Bell Peppers and Kalamata Olives

Ingredients

• Crushed red pepper flakes

  ¼ tsp or 0.08g

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Garlic

  Raw

  3 clove or 9g

• Whole wheat pasta

  Dry

  8 oz or 227g

• Parmesan cheese

  Shredded

  1 cup or 80g

• Red bell pepper

  Sweet, raw

  2 large (2-1/4 per pound, approx 3-3/4" lo or 328g

• Balsamic vinegar

  1 tbsp or 16g

• Olives

  Ripe, canned (small-extra large)

  1 cup or 134g

• Basil

  Fresh

  1 ¼ cup leaves, whole or 30g

Directions

1. Stem and seed the red bell peppers, then cut them into 1/3 inch cubes. Pit the olives and quarter them. Press the garlic cloves.
2. Cook the pasta in a large pot of boiling salted water until al dente. Drain, reserving 1 cup of the cooking liquid.
3. Heat the olive oil in a large nonstick skillet over medium-high heat. Add the bell peppers, olives, garlic, and crushed red pepper, and sauté until the bell peppers are tender, about 4 to 5 minutes.
4. Add the cooked pasta, 1/2 cup of the reserved pasta cooking liquid, 1 cup of basil, 1 cup of cheese, and vinegar to the skillet. Toss until the sauce coats the pasta, adding more reserved cooking liquid by 1/4 cupfuls if dry, about 1 minute. Season with salt and pepper.
5. Transfer to a serving bowl and sprinkle with the remaining 1/4 cup of basil. Serve with additional cheese on the side.

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