Barilla Spaghetti With Tomatoes And Olives
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Life1, Lifetime tv | 4 | Servings | |
INGREDIENTS
| 2 | T | Extra-virgin olive oil |
| 3 | Cloves garlic, finely | |
| chopped | ||
| 1 1/2 | lb | Fresh ripe tomatoes, peeled |
| cored and | ||
| seeded | ||
| 1 | T | Tomato paste |
| 1 | t | Dried oregano |
| 1/8 | t | Ground red pepper, cayenne |
| 5 | Brine-cured black olives | |
| pitted | ||
| 2 | T | Capers |
| Salt and freshly ground | ||
| black pepper to taste | ||
| 16 | oz | Barilla spaghettini, thin |
| spaghetti | ||
| Grated parmesan cheese, to | ||
| taste |
INSTRUCTIONS
Combine the olive oil and garlic in a large skillet and heat until the garlic begins to sizzle; add the tomatoes, tomato paste, oregano, and cayenne. Simmer tomatoes, uncovered, until sauce is thickened, about 15 minutes. Add the olives, capers, and salt and pepper to taste. Meanwhile, cook the spaghetti in plenty of boiling, salted water until firm to the bite, about 8 minutes. Drain. Toss with the sauce and sprinkle with parmesan before serving. © 1997 Lifetime Entertainment Services. All rights reserved. Formatted using MC Buster by Barb at PK Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 240
Calories From Fat: 113
Total Fat: 13g
Cholesterol: 37.4mg
Sodium: 1295.2mg
Potassium: 599.8mg
Carbohydrates: 13.3g
Fiber: 4.3g
Sugar: 5.3g
Protein: 20.4g