Tomato, Olive & Caper Linguine Skillet
Created by KittenCal on December 18, 2016
- Servings: 4
- Prep Time: 10m
- Cook Time: 25m
- Recipe #25356
Ingredients
- 4 to 6 tablespoons olive oil (or as desired)
- 2 yellow onions, diced (medium size onions - 1 red onions and 1 yellow)
- 4 garlic cloves, minced
- 750 grams cherry tomatoes (halved, 3 cups)
- 1/2 cup oil-packed sun-dried tomatoes
- 1/3 cup tomato puree (use only puree, not crushed or sauce, there's a difference!)
- 1/2 cup black olives, halved (seedless)
- 1/4 cup capers
- 1 teaspoon salt, or to taste
- 1/2 tablespoon fresh oregano
- Ground pepper, to taste
- Fresh grated Parmesan cheese
- 1/2 pound dry linguine pasta (or as much as you want to use, cooked only to el dente, then drained)
- Basil leaves, for garnish
How to Make
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Step 1: In a skillet heat olive oil. Add onions; cook until softened (about 6-7 minutes) add in garlic the last 2 minutes of cooking.
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Step 2: Add in remaining 8 ingredients; simmer partially covered for 20 minutes, stirring frequently.
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Step 3: Season with pepper and more salt. Toss in the cooked pasta. Top with Parmesan cheese. Garnish with fresh basil. Serve