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Pasta With Tangy Tomato And Olive Saute

Global.Potpourri's picture
Ingredients
  Boiled fusilli 3 Cup (48 tbs)
  Olive oil 100 Milliliter
  Onions 30 Gram, finely chopped
  Tomatoes 100 Gram, peeled de-seeded and chopped
  Black olives 40 Gram, chopped
  Oregano 10 Gram, dried
  Garlic 30 Gram, finely chopped
  Tomato concasse 200 Milliliter, peeled, de-seeded and pureed fresh tomatoes
  Whole capers 40 Gram
  Parsley 15 Gram, finely chopped
  Parmesan cheese 50 Gram, grated
Directions

In a pan, heat olive oil.
Add the garlic and saute for 30 seconds.
Add the onions and saute till they become transparent.
Add the tomato concasse and stir until thick.
Then add the tomatoes, capers and the olives.
Check for seasoning.
Add oregano and parsley.
Saute for 3-4 minutes.

Recipe Summary

Cuisine: 
American
Method: 
Saute
Ingredient: 
Pasta

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