Linguine with Olives, Capers, and Tomatoes

Serves 8

COST: $0.97

Per 3⁄4 cup

Calories: 273

Fat: 5g

Carbohydrates: 48g

Protein: 9g

Fiber: 4g

Sugar: 5g

Sodium: 434mg

2 tablespoons olive oil

1 tablespoon chopped garlic

1⁄2 cup kalamata olives, pitted

1 tablespoon small (nonpareil) capers

Pinch of crushed red pepper flakes

1⁄2 cup roughly chopped Italian parsley

2 cups chopped tomatoes

2 cups tomato sauce

Salt and pepper to taste

1 pound linguine, cooked al dente, drained, rinsed, and tossed with olive oil

Heat the olive oil and garlic in a large, heavy-bottomed skillet or Dutch oven until it sizzles; add the olives, capers, red pepper flakes, and parsley. Cook 2 minutes; add the tomatoes. Cook until the tomatoes soften into a chunky sauce; add the tomato sauce, season to taste, and bring back to a simmer.
Add the cooked linguine; cook until heated through. Remove from heat, adjust seasoning. Serve sprinkled with additional chopped parsley.