Pasta Rootanesca

Yield: 4 servings (serving size: 1 1/2 cups sauce and 1 1/2 cups pasta)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 291
  • Calories from fat: 15%
  • Fat: 4.9g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 3g
  • Polyunsaturated fat: 0.8g
  • Protein: 9.5g
  • Carbohydrate: 51.3g
  • Fiber: 7.5g
  • Cholesterol: 0.0mg
  • Iron: 4.8mg
  • Sodium: 805mg
  • Calcium: 74mg

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

  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.
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