Penne With Tomatoes, Olives And Capers
| 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)
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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