Recipe information
Total Time
20 minutes
Yield
Makes 4 servings
Ingredients
12 ounces linguine
1/4 cup olive oil
3 large garlic cloves, chopped
1/2 teaspoon dried crushed red pepper
4 cups diced seeded red, yellow, and orange tomatoes (about 2 pounds)
1 tablespoon white balsamic vinegar
1 large bunch watercress, trimmed
1 cup finely grated Parmesan cheese plus additional for serving
Preparation
Step 1
Cook linguine in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.
Step 2
Meanwhile, heat oil in heavy large skillet over medium-high heat. Add garlic and crushed pepper; stir 30 seconds. Add tomatoes; sauté just until heated through, about 2 minutes. Mix in vinegar; season sauce with salt and pepper.
Step 3
Drain pasta and add to skillet; add watercress and 1 cup Parmesan cheese. Toss until watercress wilts and sauce coats pasta. Transfer to bowl. Serve, passing additional cheese separately.
Nutrition Per Serving
One serving contains the following: 600.70 Calories (kcal)
35.7% Calories from Fat
23.84 (g) Fat
6.40 (g)
#### Nutritional analysis provided by Self
