Recipe Summary

Prep time: 10 mins
Cook time: 30 mins
Yield: 4 servings

Ratings & Reviews

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Rated by 6 visitors

This recipe is...

rich in grains
rich in veggies
rich in veggies
lower in fat
lower in fat

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Pasta with Roasted Tomatoes, Capers and Olives
This recipe serves:   
1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, minced
2 cups whole, canned plum tomatoes, drained
1 tablespoon balsamic vinegar
1 tablespoon capers
1/2 cup halved, pitted olives
1 sprig fresh oregano, or 1/4 teaspoon dried
salt to taste
freshly ground black pepper
1/4 cup freshly grated Parmesan cheese
12 ounces penne pasta

Cooking Instructions
1. Heat the olive oil in a large skillet over medium heat. Add the onion and cook, stirring occasionally, until soft and translucent, about 5 minutes. Add the garlic and cook for 2 minutes more. Add the tomatoes and balsamic vinegar and cook for 2 more minutes.

2. Transfer this mixture to a baking dish and stir in the capers, olives, oregano, salt and pepper. Place the dish in the oven and roast for 20 minutes.

3. Meanwhile, bring a large pot of salted water to a boil. Drop in the pasta and cook until it is al dente, about 8 to 10 minutes. Drain. Put the pasta in a warm serving bowl, toss with Parmesan cheese and add the tomato mixture.

Serving Size: about 2 cups

Nutritional Information
Number of Servings: 4
Per Serving
Calories 433 Carbohydrate 72 g
Fat 9 g Fiber 5 g
Protein 16 g Saturated Fat 2 g
Sodium 660 mg    


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