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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat olive oil in skillet over medium heat. | 2. Add sliced garlic and saute for 1-2 minutes, until just golden and the smell intensifies. | 3. Add the artichoke hearts, olives and broth and bring mixture to a boil. | 4. Reduce heat to low and allow the liquid to simmer for about 5 minutes, or until reduced by about half. | 5. Add tomatoes and basil, and cook for another couple minutes to heat through the tomatoes. | 6. Taste the liquid, and season with salt and fresh ground black pepper. | 7. While sauce cooks, bring a large pot of salted water to a boil. | 8. Add the linguine and cook from about 7 minutes or until al dente. | 9. Drain pasta and slide it into a serving bowl. | 10. Top pasta with the sauce and toss lightly to combine. | 11. Sprinkle top with fresh grated Parmigiano Reggiano and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
extra virgin olive oil	1/4	cup		25.2167	0.0	5.61	0.1417
garlic	8	cloves	sliced	35.76	7.9344	1.5264	0.12
artichoke heart	8		drained quartered	25.2167	0.0	5.61	0.1417
kalamata olive	1/4	cup	pitted chopped	25.2167	0.0	5.61	0.1417
vegetable broth	1 1/4	cups		202.95	32.9025	7.4415	4.797
plum tomato	4		chopped	25.2167	0.0	5.61	0.1417
basil leaf	8 -12			25.2167	0.0	5.61	0.1417
salt black pepper			ground	25.2167	0.0	5.61	0.1417
linguine	1			25.2167	0.0	5.61	0.1417
parmigiano reggiano cheese			grated	25.2167	0.0	5.61	0.1417

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.