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Receta Orecchiette pasta with sun-dried tomato and black olive sauce
Add a photoTasty, simple and healthy pasta meal.
Tiempo de Prep:
Tiempo para Cocinar:
Raciónes: 4 servings
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Ingredientes
- 1/2 cup sun-dried tomatoes
- 1 3/4 cups chicken or vegetable broth
- 2 tbs olive oil
- 4 garlic cloves, mashed
- 1 3/4 cups chicken or vegetable broth
- 1/4 cup tomato puree
- 500 g fresh orecchiette pasta (or 300 g dried)
- 1/2 cup sliced black olives (about 15 medium olives)
- 1/2 cup chopped fresh parsley
- 100 g feta cheese, crumbled
- 4 tsp Parmesan cheese
Direcciones
- Pour hot water over dried tomatoes and let stand 30 minutes. Drain and cut into smaller pieces.
- Fry garlic in olive oil over medium heat. Add tomatoes and broth, stir, cover and simmer over low heat for 10 minutes.
- Add olives and parsley to the tomatoes, stir to mix evenly.
- Cook pasta al dente according to the manufacturer's instructions. Drain well.
- Mix orecchiette with sauce, serve immediately and sprinkle with Parmesan cheese and crumbled feta.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 240g | |
| Recipe makes 4 servings | |
| Calories 718 | |
| Calories from Fat 563 | 78% |
| Total Fat 62.9g | 79% |
| Saturated Fat 15.1g | 60% |
| Trans Fat 0.0g | |
| Cholesterol 130mg | 43% |
| Sodium 513mg | 21% |
| Potassium 618mg | 18% |
| Total Carbs 7.03g | 2% |
| Dietary Fiber 1.4g | 5% |
| Sugars 1.88g | 1% |
| Protein 31.87g | 51% |
