Linguine in Fresh Tomato Sauce with Garlic-Basil Toast

START TO FINISH: 25 minutes MAKES 4 servings

10 ounces dried linguine

3 tablespoons olive oil

1 tablespoon minced garlic (6 cloves)

2 English muffins, split

3⁄4 cup snipped fresh basil

21⁄4 cups cherry tomatoes, halved

1 teaspoon sugar


Ground black pepper

1⁄2 cup pitted kalamata olives, halved

Grated Parmesan cheese (optional)

Snipped fresh basil (optional)

1 Preheat broiler. Cook pasta in boiling, lightly salted water according to package directions. Using a ladle remove 1⁄2 cup of cooking water; set aside. Drain pasta. Return pasta to hot pan; cover and keep warm.

2 Meanwhile, in a small bowl combine 1 tablespoon of the oil and about 1 teaspoon of the minced garlic. Brush on cut sides of muffins. Place muffins on a baking sheet. Broil 3 to 4 inches from heat for 2 to 3 minutes or until golden and toasted. Sprinkle with 1 tablespoon of the snipped basil; set aside.

3 For sauce, in large saucepan heat the remaining 2 tablespoons oil over medium-high heat. Add the remaining 2 teaspoons garlic, the remaining basil, and the tomatoes. Cook for 2 minutes; add the reserved 1⁄2 cup broth and sugar. Cook for 3 to 4 minutes more or until tomatoes have softened. Season to taste with salt and pepper. Add pasta and olives to sauce; stir to combine and heat through.

4 If desired, sprinkle with Parmesan cheese and top with basil. Serve with toasted muffins.

PER SERVING: 448 cal., 12 g total fat (2 g sat. fat), 0 mg chol., 429 mg sodium, 72 g carb., 3 g fiber, 12 g pro.

make it vegan

If serving with cheese, substitute desired soy cheese for the Parmesan cheese.