Guest guest Posted September 28, 2000 Report Share Posted September 28, 2000 * Exported from MasterCook * Provencale Pasta Recipe By :Pasta e Verdura, pg 290 Serving Size : 4 Preparation Time :0:00 Categories : Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 28 ounce can tomatoes -- drained and chopped 1/4 cup olive oil 4 cloves garlic -- minced 1/2 teaspoon hot pepper flakes 8 large kalamata olives -- pitted and chopped 8 large green olives -- pitted and chopped 2 tablespoons capers -- drained salt to taste 1 pound pasta Heat oil in a large skillet, add garlic and pepper flakes and saute over medium heat until garlic is golden, about 2 minutes. Add tomatoes, olives and capers. Simmer, using spoon to break apart until sauce is thickened, about 15 minutes. Add salt if needed. Boil water and cookd pasta al dente. Drain. Toss with hot pasta and mix well. Serve immediately. - - - - - - - - - - - - - - - - - - - Per serving: 618 Calories (kcal); 19g Total Fat; (28% calories from fat); 16g Protein; 95g Carbohydrate; 0mg Cholesterol; 201mg Sodium Food Exchanges: 5 1/2 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 3566 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
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