Linguine and tomatoes

By á-36210

Ingredients

• 14 ounces linguine pasta1/2 cup extra-virgin olive oil
• Great Value Extra Virgin Olive Oil 17 oz
• 1 clove garlic, minced1 tablespoon anchovy paste1 tablespoon capers1 teaspoon caper juice1 pound tomatoes - peeled, seeded, and chopped12 pitted black olives, chopped1 teaspoon oregano1 pinch white sugar
• C&H Pure Cane Granulated Sugar 4 Lb
• $1.78 for 1 item - expires in a month
• 2 tablespoons chopped fresh basil1 teaspoon parsleysalt and ground black pepper to taste. Add all ingredients to list

Details

Preparation time 10mins
Cooking time 20mins

Preparation

Step 1

Directions


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.