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Linguine with Red Bell Peppers and Kalamata Olives


Linguine with Red Bell Peppers and Kalamata Olives Recipe

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
Directions:
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