dish
Pasta with Roasted Tomatoes, Capers and Olives

4
Serves
433
Calories
14
Nutrients
11
Vitamins

Ingredients

1 tablespoon olive oil
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
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

Nutrition Information

Number of Servings: 4
Calories
433
Protein
16 g
Total Carbohydrate
72 g
Dietary Fiber
5 g
Soluble Fiber
1 g
Insoluble Fiber
0 g
Sugar
9 g
Total Fat
9 g
Saturated Fat
2 g
Monounsaturated Fat
5 g
Polyunsaturated Fat
2 g
Trans Fatty Acid (tfa)
0 g
Cholesterol
5 mg
Omega-3 Fatty Acid
0 g
Omega-6 Fatty Acid
0 g
Percent Calories from Protein
14 %
Percent Calories from Carbohydrate
66 %
Percent Calories from Fat
20 %
Vitamin A
62 IU
Vitamin B1- Thiamin
1 mg
Vitamin B2 - Riboflavin
0 mg
Vitamin B3 - Niacin
5 mg
Vitamin B6
0 mg
Vitamin B12
0 mcg
Biotin
0 mcg
Vitamin C
16 mg
Vitamin D
0 IU
Folate
170 mcg
Vitamin E
0 IU
Vitamin K
0 mcg
Pantothenic Acid
0 mg
Calcium
143 mg
Iron
4 mg
Phosphorus
190 mg
Potassium
239 mg
Sodium
660 mg
Zinc
1 mg