Here is a healthy alternative for all you pasta lovers! The sauce isn’t cooked, so it has a fresher flavor than jarred versions. Use the sweetest cherry tomatoes you can find.

Serves: 4; Prep Time: 30 minutes; Cook Time: 10 minutes

Ingredients:

3 cups cherry tomatoes, quartered
¼ cup plus 1 tablespoon extra-virgin olive oil
2 medium garlic cloves, minced or pressed
½ cup kalamata olives, pitted and coarsely chopped
Salt, to taste
½ teaspoon crushed red pepper flakes
3/4 pound whole-wheat linguine
½ cup freshly grated Parmigiano-Reggiano
½ cup fresh basil leaves, coarsely chopped
Directions:

In a medium mixing bowl, add tomatoes, ¼ cup of the olive oil, garlic, olives, salt, and crushed pepper. Let mixture sit at room temperature for at least 30 minutes.
Cook linguine in a large pot of boiling, salted water until al dente. Drain into a large colander, then transfer to a large bowl.
Toss linguine with the remaining 1 tablespoon of olive oil and the Parmigiano-Reggiano. Place the tomato mixture in a sieve over a bowl to drain excess liquid, then lightly toss the mixture with the pasta. Add the basil, toss again, and serve.
Nutrition Facts:

(2 cups): 518 calories, 19 g fat (32% of calories), 4 g saturated fat, 74 g carbs, 18 g protein, 2 g fiber, 193 mg calcium, 4 mg iron, 472 mg sodium

Source:
http://fitceleb.imnotobsessed.com/2008/04/22/whole-wheat-linguine-with-c...