Pasta
Okay, screw the cut, this isn't that long and I'm tired. And if I have to deal w/ whiny posts, you can deal with this.
Pasta with Roasted Tomatoes, Capers, and Olives
2 teaspoons olive oil
1/2 onion, chopped
1 clove garlic, minced
1 cup whole, canned plum tomatoes, drained
2 teaspoons balsamic vinegar
2 teaspoons capers
1/4 cup halved, pitted olives
1/2 sprig fresh oregano, or 1/4 teaspoon dried
salt to taste
freshly ground black pepper
2 tablespoons freshly grated Parmesan cheese
6 ounces penne pasta
1. Heat the olive oil in a large skillet over medium heat. Add the onion and cook, stirring occasionally, until soft and translucent, about 5 minutes. Add the garlic and cook for 2 minutes more. Add the tomatoes and balsamic vinegar and cook for 2 more minutes.
2. Transfer this mixture to a baking dish and stir in the capers, olives, oregano, salt and pepper. Place the dish in the oven and roast for 20 minutes.
3. Meanwhile, bring a large pot of salted water to a boil. Drop in the pasta and cook until it is al dente, about 8 to 10 minutes. Drain. Put the pasta in a warm serving bowl, toss with Parmesan cheese and add the tomato mixture.
Serving Size: about 2 cups
Calories 433 Carbohydrate 72 g
Fat 9 g Fiber 5 g
Protein 16 g Saturated Fat 2 g
Sodium 660 mg
Pasta with Roasted Tomatoes, Capers, and Olives
2 teaspoons olive oil
1/2 onion, chopped
1 clove garlic, minced
1 cup whole, canned plum tomatoes, drained
2 teaspoons balsamic vinegar
2 teaspoons capers
1/4 cup halved, pitted olives
1/2 sprig fresh oregano, or 1/4 teaspoon dried
salt to taste
freshly ground black pepper
2 tablespoons freshly grated Parmesan cheese
6 ounces penne pasta
1. Heat the olive oil in a large skillet over medium heat. Add the onion and cook, stirring occasionally, until soft and translucent, about 5 minutes. Add the garlic and cook for 2 minutes more. Add the tomatoes and balsamic vinegar and cook for 2 more minutes.
2. Transfer this mixture to a baking dish and stir in the capers, olives, oregano, salt and pepper. Place the dish in the oven and roast for 20 minutes.
3. Meanwhile, bring a large pot of salted water to a boil. Drop in the pasta and cook until it is al dente, about 8 to 10 minutes. Drain. Put the pasta in a warm serving bowl, toss with Parmesan cheese and add the tomato mixture.
Serving Size: about 2 cups
Calories 433 Carbohydrate 72 g
Fat 9 g Fiber 5 g
Protein 16 g Saturated Fat 2 g
Sodium 660 mg