ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Pasta Rootanesca

Yield 4 servings (serving size: 1 1/2 cups sauce and 1 1/2 cups pasta)

Ingredients

  • 2 teaspoons olive oil
  • 2 cups diced onion
  • 1 cup diced carrot
  • 1 cup diced fennel bulb
  • 3 garlic cloves, minced
  • 1/2 teaspoon dried oregano
  • 1/4 to 1/2 teaspoon crushed red pepper
  • 1 cup water
  • 2 tablespoons capers
  • 1/4 cup pitted chopped kalamata olives
  • 2 tablespoons balsamic vinegar
  • 1 (25.5-ounce) jar fat-free marinara sauce
  • 6 cups hot cooked vermicelli (12 ounces uncooked pasta)

Nutrition Information

  • calories 291
  • caloriesfromfat 15 %
  • fat 4.9 g
  • satfat 0.7 g
  • monofat 3 g
  • polyfat 0.8 g
  • protein 9.5 g
  • carbohydrate 51.3 g
  • fiber 7.5 g
  • cholesterol 0.0 mg
  • iron 4.8 mg
  • sodium 805 mg
  • calcium 74 mg

How to Make It

  1. Heat oil in a large nonstick skillet over high heat. Add onion and next 5 ingredients (onion through red pepper); sauté 5 minutes. Add water, capers, olives, vinegar, and marinara sauce, and bring to a simmer over medium heat, stirring frequently. Serve over vermicelli.