Linguine with tomatoes and jalapeno

4 Servings

Ingredients

Quantity Ingredient
1 Whole head garlic
1 teaspoon Olive oil
3 tablespoons Jalapeno pepper; finely chopped
3 cups Plum tomatoes; chopped
3 cups Hot cooked linguine
1 cup Grated fresh Parmesan cheese
3 tablespoons Chopped fresh oregano
2 tablespoons Fresh lemon juice
1 tablespoon Anchovy paste
¼ teaspoon Freshly ground black pepper

Directions

Preheat oven to 350°.

Remove white papery skin from garlic heat (do not peel or separate the cloves). Wrap garlic head in foil. Bake at 350° 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; saute 30 seconds. Add tomato; saute 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.

NOTES : Per serving: cals - 357 - 27%ff fat - 10.6g Recipe by: Weight Watchers - July/August 97 Posted to Digest eat-lf.v097.n176 by The Taillons <taillon@...> on Jul 12, 1997

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