Added to shopping list. Go to shopping list.
Ingredients40 m servings 435 cals
Original recipe yields 6 servings
- Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain.
- Heat olive oil in a large skillet over medium-low heat. Cook and stir garlic in hot oil until fragrant and golden, 3 to 5 minutes. Gently stir anchovy paste, capers, and caper juice into oil.
- Stir tomatoes, olives, oregano, and sugar into hot oil mixture, increase heat to medium, and cook until fragrant and heated through, about 10 minutes. Remove skillet from heat and stir in basil and parsley. Season with salt and black pepper. Pour sauce over linguine and serve.
- Cook's Note:
- You can substitute 3 cans Hunt's® Italian style tomatoes for the 1 pound tomatoes.
Per Serving: 435 calories; 21.5 g fat; 52.5 g carbohydrates; 10 g protein; 1 mg cholesterol; 463 mg sodium. Full nutrition
ReviewsRead all reviews 2
My husband absolutely LOVED this. I was outside taking a picture of my plate and he was at the kitchen table yelling "this one is a do again!" I asked him why it would be called "Island Style" l...