| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
|
6 |
Servings |
INGREDIENTS
| 1 |
tb |
Olive oil |
| 5 |
ts |
Garlic; minced |
| 12 |
lg |
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 |
tb |
Fresh basil; chopped |
| 2 |
tb |
Fresh thyme; chopped |
| 1 |
tb |
Fresh oregano or 1/2 teaspoon dried; chopped |
| 1 |
ts |
Fresh rosemary or 1/2 teaspoon dried; chopped |
| 1 |
ts |
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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