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Linguine with Red Bell Peppers and Kalamata Olives



Cook pasta in large pot of boiling salted water until just tender but still firm to bite.
Drain, reserving 1 cup cooking liquid.
Meanwhile, heat oil in large nonstick skillet over medium-high heat.
Add bell peppers, olives, garlic, and crushed red pepper.
Saute until bell peppers are tender, 4 to 5 minutes.
Add pasta, 1/2 cup reserved pasta cooking liquid, 1 cup basil, 1 cup cheese, and vinegar.
Toss until sauce coats pasta, adding more reserved cooking liquid by 1/4 cupfuls if dry, about 1 minute.
Season to taste with salt and pepper.
Transfer to bowl.
Sprinkle with remaining 1/4 cup basil and serve, passing additional cheese.