Marinara Sauce with Olives, Basil, and Feta

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Marinara Sauce with Olives, Basil, and Feta

 

1 tablespoon olive oil

4 cloves garlic, thinly sliced

1 28-ounce can whole tomatoes, or diced tomatoes, undrained

1/4 teaspoon red pepper flakes

1 1/2 teaspoons dried oregano

1 teaspoon kosher salt

1 teaspoon sugar

16 ounces penne

1/2 cup kalamata olives, pitted and halved

1/2 cup torn fresh basil leaves

3/4 cup crumbled Feta cheese, (3 ounces)

 

 

 

 

 

Heat the oil in a large saucepan over medium heat. Add the garlic and cook until

golden but not browned, about 1 minute. Add the tomatoes and their juices, red

pepper, oregano, salt, and sugar. Bring to a boil. Reduce heat to medium-low and

simmer (crushing the tomatoes with the back of a wooden spoon if using whole

tomatoes) until the sauce thickens slightly, about 20 minutes. Remove from heat.

Add the olives, basil, and Feta and toss.

 

Cook the penne according to the package directions. Drain and divide among

individual plates. Spoon the sauce over the top.

 

Yield: Makes 4 servings

 

Source: Real Simple, SEPTEMBER 2006

Formatted by Chupa Babi: 07.05.08

 

CALORIES 612 (22% from fat); FAT 15g (sat 3g); CHOLESTEROL 19mg; CARBOHYDRATE

102g; SODIUM 699mg; PROTEIN 20g; FIBER 6g; SUGAR 11g

 

ChupaNote: double the red pepper, use 1/4 cup basil leaves and 1/4 cup mint

leaves instead of all basil.

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