Serves 6
Prep Time: 10 minutes
Cook Time: 15 minutes
By Chef Antonio Cecconi
When fresh tomatoes are abundant in the summer and fall, I will use them. Because this is a primary sauce, I use canned tomatoes when fresh are no longer available. You may omit the red pepper for milder flavor or substitute Kalamata olives for the capers and black olives. – Chef AntonioThis sauce may be refrigerated up to 48 hours or put in the freezer up to 2 months.
Ingredients:
1 tablespoon olive oil
2 cloves garlic, minced
1 tablespoon red onion, chopped
1/4 teaspoon hot pepper flakes
1/4 cup white wine or chicken broth
1 can (28-ounces) whole peeled tomatoes
1/2 cup sliced black olives
2 tablespoons capers, drained
1 tablespoon fresh basil, chopped (or 1 teaspoon dried)
16 ounces Dreamfields™ Spaghetti
1/4 cup Parmesan cheese
Directions:
1. Heat oil in a large skillet over medium heat. Cook garlic, onion and pepper flakes 5 minutes or until sizzling hot. Add wine or chicken broth and cook until liquid has evaporated, about 3 minutes.
2. Drain tomatoes and break up. Add into skillet along with olives and cook 5 minutes. Add oregano and basil, cook on medium for 10 minutes, stirring frequently.
3. Prepare pasta according to package directions; drain well. Toss pasta with sauce and Parmesan cheese. Serve immediately.
Recipe Nutrient Analysis: (6 servings)
Nutrient Single Serving
Calories (kcal) 342
Protein (g) 13
Carbohydrates (g) 21
Fat (g) 7
Saturated Fat (g) 1
Cholesterol (mg) 3
Sodium (mg) 413
Total Dietary Fiber (g) 8
Prep Time: 10 minutes
Cook Time: 15 minutes
By Chef Antonio Cecconi
When fresh tomatoes are abundant in the summer and fall, I will use them. Because this is a primary sauce, I use canned tomatoes when fresh are no longer available. You may omit the red pepper for milder flavor or substitute Kalamata olives for the capers and black olives. – Chef AntonioThis sauce may be refrigerated up to 48 hours or put in the freezer up to 2 months.
Ingredients:
1 tablespoon olive oil
2 cloves garlic, minced
1 tablespoon red onion, chopped
1/4 teaspoon hot pepper flakes
1/4 cup white wine or chicken broth
1 can (28-ounces) whole peeled tomatoes
1/2 cup sliced black olives
2 tablespoons capers, drained
1 tablespoon fresh basil, chopped (or 1 teaspoon dried)
16 ounces Dreamfields™ Spaghetti
1/4 cup Parmesan cheese
Directions:
1. Heat oil in a large skillet over medium heat. Cook garlic, onion and pepper flakes 5 minutes or until sizzling hot. Add wine or chicken broth and cook until liquid has evaporated, about 3 minutes.
2. Drain tomatoes and break up. Add into skillet along with olives and cook 5 minutes. Add oregano and basil, cook on medium for 10 minutes, stirring frequently.
3. Prepare pasta according to package directions; drain well. Toss pasta with sauce and Parmesan cheese. Serve immediately.
Recipe Nutrient Analysis: (6 servings)
Nutrient Single Serving
Calories (kcal) 342
Protein (g) 13
Carbohydrates (g) 21
Fat (g) 7
Saturated Fat (g) 1
Cholesterol (mg) 3
Sodium (mg) 413
Total Dietary Fiber (g) 8
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