Pasta Alla Checca (pasta With Steeped Tomato
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 1 | lb | Ripe plum tomatoes |
| 1/8 | c | Capers |
| 1/2 | c | Kalamata olives, pitted and |
| halved | ||
| 20 | Fresh basil leaves, torn | |
| into small pieces | ||
| 1/4 | c | Best olive oil |
| Freshly milled black pepper | ||
| 1 | Garlic clove, minced | |
| 5 | oz | Shell pasta |
INSTRUCTIONS
Seed and chop the tomatoes. 2) Place tomatoes, capers, olives, basil, 2 T olive oil, liberal grindings of black pepper, and the garlic into a ceramic bowl. Cover with plastic wrap and place in the sun for 2-3 hours (or room temperature for 3-4 hours). 3) Add the remaining olive oil to the cooked pasta, mix, add sauce, mix again, and mangia! Serves one. Boun Appetito! Edward eesnyder@uiuc.edu From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 687
Calories From Fat: 112
Total Fat: 12.4g
Cholesterol: 0mg
Sodium: 1043.5mg
Potassium: 958.6mg
Carbohydrates: 122.8g
Fiber: 14.2g
Sugar: <1g
Protein: 24.9g