Capellini With Capers And Olives
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Vegetarian | Vegtime4 | 4 | Servings |
INGREDIENTS
| 8 | Tomatoes | |
| 1 | T | Olive oil |
| 2 | Cloves garlic, minced | |
| 1/2 | c | Sliced roasted red peppers |
| 1/2 | c | Kalamata olives, pitted and |
| sliced | ||
| 2 | T | Capers, drained |
| 1/3 | c | Finely chopped fresh basil |
| 2 | t | Salt |
| 12 | oz | Dry capellini, angle hair |
| Fresh basil | ||
| Cut into thin strips for | ||
| garnish | ||
| Grated Parmesan cheese | ||
| optional |
INSTRUCTIONS
SERVINGS DAIRY-FREE This simple, savory pasta dish by chef Genee Wilner was the big crowd pleaser when Jim Carrey's star was being set into Hollywood Boulevard's Walk of Fame. Bring large pot of water to a boil. Peel, seed and dice tomatoes, saving juice. Set aside in medium bowl. In medium saucepan, heat oil over medium heat. Add garlic and cook, stirring often, 30 seconds. Add tomatoes with reserved juice and simmer 10 minutes. Add red peppers, olives and capers, and simmer 15 minutes more. Add basil during last 5 minutes of cooking. When water boils, add salt and pasta, stirring to prevent sticking. Cook until just tender, about 5 to 7 minutes. Drain well and transfer to shallow serving bowl. Spoon tomato mixture over capellini and toss briefly. Garnish with thinly sliced basil and cheese. Serve hot. PER SERVING: 223 CAL.; 7G PROT.; 6G TOTAL FAT (1G SAT. FAT); 38G CARB.; 0 CHOL.; 124MG SOD.; 5G FIBER Converted by MC_Buster. By Kathleen <schuller@ix.netcom.com> on Feb 26, 1999. Recipe by: Vegetarian Times, March 1999, page 32 Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 309
Calories From Fat: 164
Total Fat: 18.6g
Cholesterol: 37.4mg
Sodium: 2393.8mg
Potassium: 836mg
Carbohydrates: 18.7g
Fiber: 7.5g
Sugar: 5.9g
Protein: 21.3g