Name: Linguine with Red Bell Peppers and Kalamata Olives
Prep time: 20 minutes
Total time: 20 minutes
Yield: 4 Servings
Ingredients: 8 ounces linguine; 3 tablespoons extra-virgin olive oil; 2 large red bell peppers (14 to 16 ounces), stemmed, seeded, cut into 1/3-inch cubes; 16 Kalamata olives, pitted, quartered; 3 large garlic cloves, pressed; 1/4 teaspoon (generous) dried crushed red pepper; 1 1/4 cups chopped fresh basil, divided; 1 cup finely grated Parmesan cheese plus additional for passing; 1 tablespoon white balsamic vinegar

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This linguine recipe packs a punch from salty kalamata olives and sweet red bell peppers.

Recipe notes