Yum. I loved this, and highly recommend it--but only if you like olives. I didn't have whole-wheat linguine, so I just used whole-wheat spaghetti.
From Shape magazine, issue unknown
Whole-wheat linguine with Cherry Tomato Sauce
3 cups cherry tomatoes, quartered
1/4 cup plus 1 Tbsp extra virgin olive oil
2 medium garlic cloves, minced or pressed
1/2 cup kalamata olives, pitted and coarsely chopped
Salt to taste
1/2 tsp crushed red pepper flakes
3/4 pound whole-wheat linguine
1/2 cup freshly-grated Parmigiano-Reggiano
1/2 cup fresh basil leaves, coarsely chopped
In a medium mixing bowl, add tomatoes, 1/4 cup of the olive oil, garlic, olives, salt, and crushed pepper. Let mixture sit at room temperature for at least 30 minutes.
Cook linguine in a large pot of boiling, salted water until al dente. Drain into a large colander, then transfer to a large bowl.
Toss linguine with the remaining 1 tablespoon of olive oil and the Parmigiano-Reggiano. Place the tomato mixture in a sieve over a bowl to drain the excess liquid, then lightly toss the mixture over the pasta. Add the basil, toss again, and serve.
per serving (2 cups):
19 g fat (4 g saturated)
74 g carbs
18 8g protein
2 g fiber
193 mg calcium
4 mg iron, 472 mg sodium