Recipe information
Yield
Makes 4 Servings
Ingredients
12
ounces linguine
1
/4 cup olive oil
3
large garlic cloves, chopped
1
/2 teaspoon dried crushed red pepper
4
cups diced seeded red, yellow, and orange tomatoes (about 2 pounds)
1
tablespoon white balsamic vinegar
1
large bunch watercress, trimmed
1
cup finely grated Parmesan cheese plus additional for serving
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Preparation
Step 1
Cook linguine in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.
Step 2
Meanwhile, heat oil in heavy large skillet over medium-high heat. Add garlic and crushed pepper; stir 30 seconds. Add tomatoes; sauté just until heated through, about 2 minutes. Mix in vinegar; season sauce with salt and pepper.
Step 3
Drain pasta and add to skillet; add watercress and 1 cup Parmesan cheese. Toss until watercress wilts and sauce coats pasta. Transfer to bowl. Serve, passing additional cheese separately.