Randy Mayor
Recipe from Cooking Light

Make use of garden fresh tomatoes and basil with this Mediterranean-inspired pasta dish. Serve warm with a crisp side salad and garlic bread or chill and enjoy at an afternoon picnic.

Ingredients

  • 4 cups hot cooked bow tie pasta
  • 4 cups halved cherry tomatoes (about 2 pints)
  • 1/3 cup thinly sliced fresh basil
  • 1/4 cup chopped pitted niçoise olives
  • 2 tablespoons capers
  • 2 tablespoons extra-virgin olive oil
  • 3/4 teaspoon salt
  • 1/2 teaspoon crushed red pepper
  • 1/2 teaspoon freshly ground black pepper
  • 2 garlic cloves, minced
  • Red wine vinegar (optional)

Preparation

  1. Combine first 10 ingredients in a large bowl, and toss well. Sprinkle vinegar over each serving, if desired.

Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.


August 2000

Nutritional Information

  • Calories: 315
  • Calories from fat: 26%
  • Fat: 9.1g
  • Saturated fat: 1.3g
  • Monounsaturated fat: 5.9g
  • Polyunsaturated fat: 1.3g
  • Protein: 8.8g
  • Carbohydrate: 50.7g
  • Fiber: 3.5g
  • Cholesterol: 0.0mg
  • Iron: 3.4mg
  • Sodium: 641mg
  • Calcium: 35mg