Linguine with Red Bell Peppers and Kalamata Olives Recipe | Epicurious

Name: Linguine with Red Bell Peppers and Kalamata Olives Recipe | Epicurious
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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Linguine tossed with fresh red bell peppers and Kalamata olives for a quick, flavorful weeknight meal. Perfectly balanced and bursting with Mediterranean flavor.

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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