Linguine with Tomatoes & Jalapeno
Yield
4 servingsPrep
10 minCook
1 hrsReady
1 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | head |
garlic
|
*
|
| 1 | teaspoon |
olive oil
|
|
| 3 | tablespoons |
jalapeño pepper
finely chopped |
|
| 3 | cups |
italian plum (roma) tomatoes
chopped |
|
| 3 | cups |
pasta, linguine
hot, cooked |
*
|
| 1 | cup |
Parmesan cheese
fresh |
|
| 3 | tablespoons |
oregano
chopped, fresh |
*
|
| 2 | tablespoons |
lemon juice
fresh |
|
| 1 | tablespoon |
anchovy paste
|
*
|
| ¼ | teaspoon |
black pepper
freshly ground |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | head |
garlic
|
*
|
| 5 | ml |
olive oil
|
|
| 45 | ml |
jalapeño pepper
finely chopped |
|
| 7.1E+2 | ml |
italian plum (roma) tomatoes
chopped |
|
| 7.1E+2 | ml |
pasta, linguine
hot, cooked |
*
|
| 237 | ml |
Parmesan cheese
fresh |
|
| 45 | ml |
oregano
chopped, fresh |
*
|
| 3E+1 | ml |
lemon juice
fresh |
|
| 15 | ml |
anchovy paste
|
*
|
| 1.3 | ml |
black pepper
freshly ground |
|
Directions
Preheat oven to 350℉ (180℃).
Remove white papery skin from garlic heat (do not peel or separate the cloves).
Wrap garlic head in foil. Bake at 350℉ (180℃). for 1hour, let cool 10 minutes.
Separate cloves, squeze to extract garlic pulp.
Discard skins.
Heat oil in a nonstick skillet over medium-high heat.
Add jalapeno pepper, sauté 30 seconds.
Add tomato; sauté 2 minutes.
Remove skillet from heat; stir in garlic pulp.
Add pasta, ½ cup cheese, oregano and next 3 ingredients; toss well.
Sprinkle each serving with remaining cheese and additional pepper, if desired.
