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Rotelle with Olive Caper Sauce

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Ingredients
  Dried tomato halves 10
  Olive oil 2 Teaspoon
  Red onion 1⁄2 Cup (8 tbs), chopped
  Calamata olives 20 Small, pitted, chopped
  Basil 1⁄4 Cup (4 tbs), coarsely chopped
  Dried marjoram 1 Tablespoon
  Ground black pepper 1⁄8 Teaspoon
  Low-sodium chicken broth 1⁄2 Cup (8 tbs)
  Dry white wine 1 Ounce (2 Tablespoons)
  Capers 1 Tablespoon, drained, rinsed
  Rotelle 3 Ounce, cooked, drained
Directions

GETTING READY
1. In medium bowl, soak tomatoes in boiling water to cover 2 minutes.
2. Drain and chop them.
3. In large nonstick skillet, heat oil; add onion, olives, tomatoes, basil, marjoram and pepper.
4. Cook, stirring frequently, 2-3 minutes, until onion is tender.
5. Stir in broth, wine and capers.
6. Reduce heat to low and simmer 10-12 minutes, until liquid reduces slightly.

SERVING
7. To serve, in a large serving bowl place pasta, pour sauce over pasta and toss to mix well.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Caper
Interest: 
Everyday, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
20 Minutes
Ready In: 
35 Minutes
Servings: 
4

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4.346665
Average: 4.3 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 206 Calories from Fat 73

% Daily Value*

Total Fat 8 g12.7%

Saturated Fat 0.47 g2.4%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 433.2 mg18.1%

Total Carbohydrates 31 g10.3%

Dietary Fiber 5.2 g20.6%

Sugars 6.9 g

Protein 5 g9.6%

Vitamin A 9.8% Vitamin C 14.8%

Calcium 11.2% Iron 26.7%

*Based on a 2000 Calorie diet

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Rotelle With Olive Caper Sauce Recipe