Pasta Rootanesca

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.