Pasta Rootanesca

recipe

Yield:

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

Recipe from

Cooking Light

Nutritional 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

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)

Preparation

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.

Note:

January 1997
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