Emergency Pasta

Serves 4

  • 1 pound linguine, or any other shape pasta
  • 2 tablespoons extra-virgin olive oil
  • 4 garlic cloves, minced
  • 1 cup oil-cured olives, pitted
  • 1 4-ounce jar roasted red peppers
  • 1 4-ounce jar marinated artichoke hearts
  • 2 sun-dried tomatoes, chopped
  • 1/4 cup freshly grated Parmesan cheese
  • crushed red pepper flakes

Bring water for pasta to a boil. Add pasta and cook according to package directions. Heat oil in a large skillet. Add garlic and gently sauté 2 minutes. Do not brown. Add olives, red peppers, artichoke hearts, and tomatoes. Sauté while pasta cooks.

Drain pasta well. Add to vegetables in skillet. Add cheese and red pepper flakes, and toss well to mixNote: You can run into the grocery store. get what you need in four minutes. get home again. And make dinner in ten minutes! Or, better yet keep this stuff on hand and you will always be prepared for an emergency dinner

Per Serving
Calories (kcal) 629.9
Total Fat (g) 14.5
Saturated Fat (g) 2.7
Cholesterol (mg) 4
Carbohydrate (g) 106.3
Dietary Fiber (g) 7.5
Protein (g) 21.7
Sodium (mg) 978
Calcium (mg) 164
Iron (mg) 8.4
Vitamin C (mg) 38
Vitamin A (i.u.) 1,155


Recipe from:
Something Tastes Funny
by Sean Donnellan
Recipes by Naidre Miller
Photos by Max S. Gerber
Warner Books, $9.99
189 pages; June 1, 1997
ISBN 0-446-67322-6
Recipes and photos reprinted by permission.


Sean Donnellan's Something Tastes Funny


This Archived Page created between 1994 and 2001. Modified August 2007

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