Summertime Linguine

Michele

 8 servings
 
 2 pints red cherry and/or yellow cherry tomatoes, halved
 1 small red onion, minced
 1/4 cup each extra-virgin olive oil and Kalamata olives, pitted and      
quartered
 2 Tbs. drained capers
 1 Tbs. minced fresh thyme
 1/2 tsp. salt
 1 pkg. (16 oz.) linguine or any long noodle pasta
 3 Tbs. grated Parmesan cheese
 
 In a large bowl, combine cherry tomato halves, minced red onion, 
extra-virgin olive oil, Kalamata olives, capers, fresh thyme and salt; cover 
and chill 2 hours.  Bring 4 quarts of water to a rolling boil.  Add linguine 
or other long noodle pasta; cook according to package directions.  Drain 
pasta; place in large serving bowl or platter.  Add tomato mixture to 
linguine; toss gently to combine.  Sprinkle with grated Parmesan cheese.
 
Per serving:  Cal 252, Pro 7g, Carb 37g, Fat 9g, Fiber 2g, Chol 1mg, Sod 288mg