EVERYDAY EASY
food
PEG SMITH
LYONS
LUST
l i n g u i n e i n f r e s h t o m a t o s a u c e
w i t h g a r l i c - b a s i l t o a s t
START TO FINISH: 20 minutes
BUDGET: $2.25 per serving
Summer Time-Savers
Pick fresh seasonal ingredients— from garden o r m arket
to flavor these snappy w eeknight dishes.
LINGUINE IN FRESH TOMATO SAUCE
WITH GARLIC-BASIL TOAST
10
oz. dried linguine
3
Tbsp. olive oil
6
cloves garlic, minced, or 1
Tbsp. bottled minced garlic
2
English muffins, split
2/3
cup fresh basil, chopped
1
pint small tomatoes, halved
1/2
cup chicken broth or pastawater
1
tsp. sugar
1/2
cup halved, pitted kalamata olives (optional)
Grated Parmesan cheese* fresh basil (optional)
1.
Heat broiler. Cook pasta according to package directions. Drain, set aside.
2.
Meanwhile, in bowl combine 1 tablespoon of the oil and about one-third of
the minced garlic; brush on cut sides of muffins. Place muffins on baking
sheet. Broil, 3 to 4 inches from broiler, for 2 to 3 minutes, until golden.
Sprinkle 1 tablespoon of the chopped basil; set aside.
3.
In large saucepan heat remaining oil over medium-high. Add remaining
garlic, basil, and the tomatoes. Cook 2 minutes; add broth and sugar. Cook 3
to 4 minutes, until tomatoes soften. Season w ith
salt
and
pepper.
Stir in pasta
and olives; heat through. Sprinkle cheese and basil.
SERVES 4.
EACH SERVING
450 cal, 12 g fat (2 g sat. fat), 1 mg chol, 403 mg sodium, 72 g carbo,
3 g fiber, 12 g pro. Daily Values:22% vit. A, 24% vit. C, 5%
calcium, 20% iron.
BETTER HOMES AND GARDENS JULY 2009 I 5 5
