LINGUINE WITH RED BELL PEPPERS

LINGUINE WITH RED BELL PEPPERS
AND KALAMATA OLIVES


8 oz. linguine
3 tablespoons extra-virgin olive oil
2 large red peppers, stemmed, seeded, cut into ½-inch cubes
16 Kalmata olives, pitted and quartered
3 large garlic cloves, pressed
¼ teaspoon dried crushed red pepper
1-1/4 cups dried fresh basil, divided
1 cup finely grated Parmesan cheese, plus additional for passing
1 tablespoon white balsamic vinegar


Cook pasta in a large pot of boiling salted water until just tender but still firm to bite. Drain, reserving 1 cup cooking liquid.

Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Add bell peppers, olives, garlic, and crushed red pepper. Sauté until bell peppers are tender, 4-5 minutes. Add pasta, ½ cup pasta reserved cooking liquid, 1-cup basil, 1-cup cheese, and vinegar. Toss until sauce coats pasta, adding more reserved cooking liquid by ¼ cupfuls if dry, about 1 minute. Season to taste with salt and pepper. Transfer to bowl. Sprinkle with remaining ¼ cup basil and serve, passing additional cheese.


Yield: 4 servings.