| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Pasta, Sauces, Tomatoes |
2 |
servings |
INGREDIENTS
| 1/2 |
lb |
Dried pasta |
|
|
Salt; to taste |
| 2 |
|
Jalapeno stuffed olives; sliced |
| 1/8 |
c |
Capers; rinsed & drained |
| 2 |
|
Cloves garlic; sliced |
| 1 |
ts |
Salt |
| 1 |
ts |
Sugar |
| 1 |
|
Ripe tomato; chopped |
| 1/8 |
c |
Dry white wine |
| 1 |
c |
Marinara sauce |
|
|
Parmesan cheese; for sprinkling |
INSTRUCTIONS
Put a big pot of water up for a boil. When boiling, add salt and pasta.
Stir well and lower heat. Cook until al dente, according to package
directions.
While pasta is cooking, heat a nonstick skillet over medium heat. When hot,
spray (off the heat) with cooking spray. Add sliced garlic and cook until
fragrant, about 1 minute. Stir constantly. Add olives, tomato and capers
and cook for 3 minutes. Add sugar, salt and white wine. Cook, until liquid
evaporates. Add marinara sauce. Heat through. Take off heat. Place in sink
and whiz with a hand blender until completely pureed (or place in a blender
and blend until pureed, unless you like your sauce chunky).
When pureed, add to serving bowl. Top with cooked pasta, and mix well until
all pasta is coated with sauce. Sprinkle with parmesan cheese and serve.
Serve with warm breadsticks or garlic bread.
Recipe by: RisaG
Posted to CHILE-HEADS DIGEST by RST G <synapse7@home.com> on Oct 31, 1999,
converted by MM_Buster v2.0l.
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