This cool whip and apple no-bake cheesecake has a light texture and is really simple to create. It makes a delicious summer treat.
| Prep Time: | 15 mins |
| Cook Time: | 25 mins |
| Total Time: | 40 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 14 ounces linguine pasta
- ½ cup extra-virgin olive oil
- 1 clove garlic, minced
- 1 tablespoon anchovy paste
- 1 tablespoon capers
- 1 teaspoon caper juice
- 1 pound tomatoes – peeled, seeded, and chopped
- 12 pitted black olives, chopped
- 1 teaspoon oregano
- 1 pinch white sugar
- 2 tablespoons chopped fresh basil
- 1 teaspoon parsley
- salt and ground black pepper to taste
Instructions
- Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain.
- Heat olive oil in a large skillet over medium-low heat. Cook and stir garlic in hot oil until fragrant and golden, 3 to 5 minutes. Gently stir anchovy paste, capers, and caper juice into oil.
- Stir tomatoes, olives, oregano, and sugar into hot oil mixture, increase heat to medium, and cook until fragrant and heated through, about 10 minutes. Remove skillet from heat and stir in basil and parsley. Season with salt and black pepper. Pour sauce over linguine and serve.
- You can substitute 3 cans Hunt’s(R) Italian style tomatoes for the 1 pound tomatoes.
Nutrition Facts
| Calories | 435 kcal |
| Carbohydrate | 53 g |
| Cholesterol | 1 mg |
| Dietary Fiber | 4 g |
| Protein | 10 g |
| Saturated Fat | 3 g |
| Sodium | 464 mg |
| Sugars | 4 g |
| Fat | 22 g |
| Unsaturated Fat | 0 g |
Reviews
I added a little more capers, tomatoes and garlic. The tomatoes are the best bites in the pasta.
My husband absolutely LOVED this. I was outside taking a picture of my plate and he was at the kitchen table yelling “this one is a do again!” I asked him why it would be called “Island Style” linguine, and he said the ingredients are things that you would find in Sicilian cooking (his parents are Sicilian). Not sure if that’s where the name came from, but I bought it! I did use canned anchovies rather than paste, as I had 1/2 of a 2 oz. can to use up (I made 1/2 a recipe). I also used kalamata olives – so I did not add any additional salt, and it was plenty salty from the olives, capers, caper brine and anchovies. I liked it, and will make this again – just to please my hubby!