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Yield:
5 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Drain tomatoes in a colander over a bowl; reserve 1/2 cup juice. Set aside. Place a large nonstick skillet coated with cooking spray over medium-low heat. Add onions and anchovies; sauté 3 minutes or until tender. Add tomatoes, reserved juice, wine, olives, capers, marjoram, pepper, and garlic; cook over medium heat 8 minutes or until reduced to 2 1/2 cups. Serve over 1 cup pasta, and sprinkle with 1 tablespoon cheese.

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Nutrition Facts

229 calories; calories from fat 15%; fat 3.9g; saturated fat 1.5g; mono fat 1.2g; poly fat 0.5g; protein 10g; carbohydrates 39.2g; fiber 2.5g; cholesterol 5mg; iron 2.9mg; sodium 742mg; calcium 168mg.
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