| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Not, Sent | 4 | Servings | |
INGREDIENTS
| 1 | Whole head garlic | |
| 1 | t | Olive oil |
| 3 | T | Jalapeno pepper, finely |
| chopped | ||
| 3 | c | Plum tomatoes, chopped |
| 3 | c | Hot cooked linguine |
| 1 | c | Grated fresh Parmesan cheese |
| 3 | T | Chopped fresh oregano |
| 2 | T | Fresh lemon juice |
| 1 | T | Anchovy paste |
| 1/4 | t | Freshly ground black pepper |
INSTRUCTIONS
Preheat oven to 350°. Remove white papery skin from garlic heat (do not peel or separate the cloves). Wrap garlic head in foil. Bake at 350° for 1hour; let cool 10 minutes. Separate cloves; squeze to extract garlic pulp. Discard skins. Heat oil in a nonstick skillet over medium-high heat. Add jalapeno pepper; saute 30 seconds. Add tomato; saute 2 minutes. Remove skillet from heat; stir in garlic pulp. Add pasta, 1/2 cup cheese, oregano and next 3 ingredients; toss well. Sprinkle each serving with remaining cheese and additional pepper, if desired. NOTES : Per serving: cals - 357 - 27%ff fat - 10.6g Recipe by: Weight Watchers - July/August 97 Posted to Digest eat-lf.v097.n176 by The Taillons <taillon@access.mountain.net> on Jul 12, 1997
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