, or 1/4 teaspoon dried
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
Number of Servings: 4
Trans Fatty Acid (tfa)
Percent Calories from Protein
Percent Calories from Carbohydrate
Percent Calories from Fat
Vitamin B2 - Riboflavin