Sicilian-Style Linguine

Staff Writer
Sicilian-Style Linguine
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
557
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1/4 Cup extra-virgin olive oil
  • 3 cloves garlic, chopped
  • Pinch of crushed red pepper flakes
  • Pinch of Kosher salt
  • 1 Tablespoon chopped fresh parsley
  • 1 Pound linguine
  • 1 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
15g
24%
Sugar
3g
N/A
Saturated Fat
2g
11%
Protein
15g
31%
Carbs
88g
29%
Vitamin A
6µg
1%
Vitamin B6
0.2mg
9.8%
Vitamin C
2mg
3%
Vitamin E
2mg
11%
Vitamin K
24µg
30%
Calcium
36mg
4%
Fiber
4g
16%
Folate (food)
23µg
N/A
Folate equivalent (total)
28µg
7%
Folic acid
3µg
N/A
Iron
2mg
10%
Magnesium
63mg
16%
Monounsaturated
10g
N/A
Niacin (B3)
2mg
11%
Phosphorus
224mg
32%
Polyunsaturated
2g
N/A
Potassium
276mg
8%
Sodium
62mg
3%
Thiamin (B1)
0.1mg
9.4%
Zinc
2mg
11%