Pasta With Uncooked Tomato And Olive Sauce
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Sami | July 1995 | 1 | Servings |
INGREDIENTS
| 3 | Vined ripened tomatoes | |
| seeded and chopped | ||
| 1 | Yellow bell pepper, chopped | |
| fine | ||
| 2 | Garlic cloves, to taste | |
| minced | ||
| 1 | c | Coarsely grated mozzarella |
| about 4 ounces | ||
| 1/2 | c | Nicoise or other brine-cured |
| black olives pitted and | ||
| halved | ||
| 3 | T | Extra virgin olive oil |
| 1 | T | Balsamic vinegar, or to |
| taste | ||
| 1/2 | lb | Cavatappi, sometimes called |
| tortiglioni or | ||
| serpentini or | ||
| other spiral shaped | ||
| pasta such as | ||
| rotini | ||
| 3/4 | Finely chopped mixed fresh | |
| herbs such as parsley | ||
| and | ||
| mint | ||
| basil leaves | ||
| minutes. |
INSTRUCTIONS
In a large bowl combine tomatoes, bell pepper, garlic mozzarella, olives, oil, vinegar, and salt and pepper to taste and let sauce stand While sauce is standing, in a 6-quart kettle bring 5 quarts salted water to a boil. Add pasta and cook untilal dente. Drain pasta well and transfer to bowl containing sauce. Add herbs and toss well. Serves 2. Gourmet July 1995 Converted by MC_Buster. Per serving: 401 Calories (kcal); 41g Total Fat; (88% calories from fat); 2g Protein; 10g Carbohydrate; 0mg Cholesterol; 4mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 8 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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Nutrition (calculated from recipe ingredients)
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Calories: 918
Calories From Fat: 412
Total Fat: 46.7g
Cholesterol: 143.3mg
Sodium: 2401.4mg
Potassium: 1547.4mg
Carbohydrates: 69.1g
Fiber: 17.7g
Sugar: 5.3g
Protein: 61.6g