Guest guest Posted June 3, 2000 Report Share Posted June 3, 2000 * Exported from MasterCook * Pasta Rootanesca Recipe By : Cooking Light, January/February 1997, page 134 Serving Size : 4 Preparation Time :0:00 Categories : Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 teaspoons olive oil 2 cups diced onion 1 cup diced carrot 1 cup diced fennel bulb 3 cloves garlic -- minced 1/2 teaspoon dried oregano 1/4 teaspoon crushed red pepper (1/4-1/2t) -- to taste 1 cup water 2 tablespoons capers 1/4 cup pitted kalamata olives -- chopped 2 tablespoons balsamic vinegar 22 1/2 ounces fat-free marinara sauce 6 cups hot cooked vermicelli (12 oz) 1. Heat oil in a large nonstick skillet over high heat. Add onion and next 5 ingredients (onion through red pepper); saute 5 minutes. Add water, capers, olives, vinegar, and marinara sauce, and bring to a simmer over medium heat, stirring frequently. Serve over vermicelli. Yield: 4 servings (serving size: 1 1/2 cups sauce and 1 1/2 cups pasta). Typos by Gail Shermeyer, 4paws. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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