Party on, pasta! Festive fusilli, tossed with roma (plum) tomatoes, garlic, chili peppers, olives and herbs, makes a dish just right for a casual get-together.
Chunky Vegetables with Fusilli
- Prep Time 45 min
- Total 55 min
- Servings 6
- Ingredients 11
Ingredients
- 1 package (16 oz) fusilli pasta
- 1/4 cup olive or vegetable oil
- 1 tablespoon capers
- 3 cloves garlic, finely chopped
- 2 cans (28 oz each) Muir Glen™ organic whole peeled tomatoes with basil, drained, chopped
- 1 small red chile, seeded, chopped
- 1/2 cup sliced imported Italian black olives
- 1/2 cup sliced green olives
- 1 tablespoon chopped fresh or 1 teaspoon dried oregano leaves
- 1 tablespoon chopped fresh or 1 teaspoon dried basil leaves
- Freshly ground pepper
Instructions
-
Step1In 6-quart Dutch oven, cook pasta as directed on package; drain and set aside.
-
Step2In Dutch oven, heat oil over medium-high heat. Add capers and garlic; cook, stirring frequently, until garlic is golden. Stir in tomatoes and chili. Heat to boiling. Reduce heat; cover and simmer 20 minutes, stirring occasionally.
-
Step3Stir in pasta, olives, oregano and basil. Cover; simmer 10 minutes. Serve with pepper.
Nutrition
435
Calories
13 g
Total Fat
13 g
Protein
73 g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 435
- Calories from Fat
- 115
- Total Fat
- 13 g
- Saturated Fat
- 2 g
- Cholesterol
- 0mg
- Sodium
- 800 mg
- Potassium
- 690 mg
- Total Carbohydrate
- 73 g
- Dietary Fiber
- 6 g
- Protein
- 13 g
% Daily Value*:
- Vitamin A
- 26%
- 26%
- Vitamin C
- 46%
- 46%
- Calcium
- 12%
- 12%
- Iron
- 28%
- 28%
Exchanges:
4 Starch; 2 Vegetable; 1 1/2 Fat;Tips from the Betty Crocker Kitchens
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