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CATEGORY CUISINE TAG YIELD
Grains, Dairy 6 Servings

INGREDIENTS

1 T Olive oil
5 t Garlic, minced
12 Plum tomatoes, seeded about
5 cups coarsely chopped
3/4 c Kalamata olives or other
brine-cured black olives
pitted and chopped
3/4 c Tawny Port
1 Jar capers, 4-ounces
drained
2 T Fresh basil, chopped
2 T Fresh thyme, chopped
1 T Fresh oregano or 1/2
teaspoon dried chopped
1 t Fresh rosemary or 1/2
1 t Dried crushed red pepper
14 oz Penne pasta
Additional chopped fresh
basil
1/4 c Parmesan cheese, freshly
grated

INSTRUCTIONS

Heat oil in heavy large pot over medium-high heat. Add garlic and
saute until pale golden, about 2 minutes. Add tomatoes and olives.
Saute until tomatoes begin to release their juice, about 5 minutes.
Add Port and next 6 ingredients. Simmer until sauce thickens  slightly,
about 6 minutes. Season sauce with salt and pepper.  Meanwhile, cook
pasta in large pot of boiling salted water until just  tender but still
firm to bite, stirring occasionally. Drain. Transfer  to large bowl.
Pour sauce over pasta; toss. Garnish with additional  basil. Serve,
passing Parmesan separately.  Per Serving: Calories 377; total fat 8 g;
saturated fat 1 g;  cholesterol 3 mg  Note: Parmesan goes a long way
with this meatless entree, so use  sparingly. Pour some Chianti
Printed in Bon Appetit April 1998  Typed and Busted by
Carriej999@AOL.com 4/98  Recipe by: Sally Anne Smith and Ron Lento
Posted to MC-Recipe Digest by Carriej999 <Carriej999@aol.com> on Apr
3, 1998

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 446
Calories From Fat: 128
Total Fat: 14.3g
Cholesterol: 28.6mg
Sodium: 723.3mg
Potassium: 271.4mg
Carbohydrates: 56.3g
Fiber: 6.2g
Sugar: <1g
Protein: 22.9g


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