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Pasta with Black Olives, Tomatoes and Capers

Fettuccine.Inn's picture
Ingredients
  Olive oil 1 Tablespoon
  Garlic 3 Clove (15 gm), chopped fine (Medium Sized Ones)
  Onion 3 Ounce, coarsely chopped (Small Sized Ones)
  Canned no salt added whole tomatoes 16 Ounce (1 Can)
  Canned low salt pitted black olives 1 Cup (16 tbs), drained and broken by hand or chopped into about 4 pieces each (About 48 Medium-Sized Ones)
  Capers 3 Tablespoon, drained and rinsed
  Balsamic vinegar/Red-wine vinegar 1 Tablespoon
  Concentrated tomato paste 1 Tablespoon (Double-Concentrate)
  Sugar 2 Teaspoon
  Dried oregano 1⁄2 Tablespoon
  Pasta 1 Pound, cooked and drained
Directions

In a large skillet or saucepan, heat the olive oil with the garlic and onion over moderate heat.
When they sizzle, add the tomatoes, breaking them up with your hands.
Then stir in the remaining ingredients.
Simmer the sauce until it is thick but still slightly liquid, 5 to 7 minutes.
Serve over cooked pasta.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Simmering
Restriction: 
Vegetarian
Ingredient: 
Pasta
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
15 Minutes
Ready In: 
25 Minutes
Servings: 
4

Rate It

Your rating: None
4.346155
Average: 4.3 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 611 Calories from Fat 146

% Daily Value*

Total Fat 16 g24.8%

Saturated Fat 0.58 g2.9%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 266.7 mg11.1%

Total Carbohydrates 99 g32.9%

Dietary Fiber 6.3 g25.2%

Sugars 11.3 g

Protein 16 g32.3%

Vitamin A 9.2% Vitamin C 17.2%

Calcium 15.6% Iron 19%

*Based on a 2000 Calorie diet

1 Comment

Jack London's picture
Great with goat's cheese cheddar
Pasta With Black Olives, Tomatoes And Capers Recipe