Sicilian-Style Linguine

Sicilian-Style Linguine
Staff Writer
Steve Martorano

A true testament to the simple beauties of Italian cooking, this pasta dish is one of chef Steve Martorano's favorite late-night snacks. It's great by itself and can easily use the addition of meat or vegetables to make it a more rounded out meal. 

4
Servings
112
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1/4  Cup  extra-virgin olive oil
  • cloves garlic, chopped
  • Pinch of  crushed red pepper flakes
  • Pinch of  Kosher salt
  • 1  Tablespoon  chopped fresh parsley
  • 1  Pound  linguine
  • handful Italian breadcrumbs, toasted in olive oil

Directions

Bring a large pot of salted water to a boil. 

In a small sauté pan, heat the olive oil on low and cook the garlic until brown. Add the red pepper flakes, kosher salt, and Italian parsley and stir to combine. 

Drop the linguine the boiling water. After about 2-3 minutes, take about 2 tablespoons of the pasta water and add it to the garlic mixture. When the linguine is done, toss it with the garlic and toasted breadcrumbs and serve. 

Nutritional Facts

Total Fat
13g
19%
Saturated Fat
11g
46%
Vitamin A, RAE
16µg
2%
Vitamin C, total ascorbic acid
5mg
7%
Vitamin K (phylloquinone)
62µg
69%
Calcium, Ca
5mg
1%
Choline, total
1mg
0%
Folate, total
6µg
2%
Magnesium, Mg
2mg
1%
Phosphorus, P
2mg
0%
Sodium, Na
2mg
0%
Water
3g
0%