Linguine Amalfi
Linguine with tomatoes, capers, black olives, fresh mozzarella
Servings: 4 people
Calories: 674kcal
Ingredients
- 1 lb linguine - I prefer Rustichella D'abruzzo brand
- 2 tbsp olive oil
- 4 cloves garlic - peeled and sliced thin
- 1 pint yellow and red cherry tomatoes - cut in half
- ½ cup kalamata olives - pitted and cut in half
- ¼ cup capers
- 6 oz fresh mozzarella - cut into cubes
- 4 leaves fresh basil - chiffonade
- 1 cup vegetable broth
- ½ cup pasta cooking liquid
- 1 tbsp tomato paste
- 2 tbsp butter
- ground black pepper to taste
Instructions
- Cook linguine according to directions
- In a large pan add olive oil
- Saute garlic until light brown on both sides
- Add tomatoes, capers, basil and olives and saute for a few minutes
- Add vegetable broth, pasta liquid, tomato paste, butter and pepper and simmer for 5 minutes
- Add linguine and toss well
- Add fresh mozzarella, toss and serve
Notes
You can buy Rustichella D'abruzzo brand pasta on Amazon but you can use whatever brand you prefer. My nieces, Kayla and Lexie, also love this pasta reheated the next day after the sauce has been absorbed by the pasta. Top the pasta with fresh basil and grated parmesan cheese
Nutrition
Serving: 1person | Calories: 674kcal | Carbohydrates: 94g | Protein: 26g | Fat: 21g | Saturated Fat: 7g | Cholesterol: 34mg | Sodium: 1127mg | Potassium: 606mg | Fiber: 6g | Sugar: 8g | Vitamin A: 1133IU | Vitamin C: 29mg | Calcium: 279mg | Iron: 3mg