Emprimir
Correo Electrónico
Add a photoRaciónes: 4
Ingredientes
- 15 x sun-dry tomatoes chopped
- 2 med onions thinly sliced
- 4 med tomatoes minced
- 6 x cloves garlic chopped
- 3 Tbsp. capers rinsed and liquid removed
- 1Â 1/2 tsp fresh thyme chopped
- 1 Tbsp. fresh tarragon chopped
- 1 c. frzn peas thawed, optional
- Â Â (or possibly fresh)
- Â Â salt and fresh-grnd pepper to taste
- 1 lb pasta Penne, cooked
- 1/2 c. parsley minced
- Â Â grated parmesan cheese
Direcciones
- Place sun-dry tomatoes in a small bowl and cover with 1/2 c. boiling water. Set aside. In saute/fry pan, heat some broth and saute/fry onions on med heat, covered, 3 min. Drain sun-dry tomatoes, reserving their liquid, and add in to onions. Stir in garlic, capers, thyme and tarragon. Add in minced tomatoes, peas and reserved tomato-soaking liquid. Saute/fry covered till tomatoes soften and lose shape. Add in salt and pepper to taste. Toss warm cooked pasta with sauce, stir in parsley, and top with parmesan.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 333g | |
| Recipe makes 4 servings | |
| Calories 517 | |
| Calories from Fat 21 | 4% |
| Total Fat 2.51g | 3% |
| Saturated Fat 0.46g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 404mg | 17% |
| Potassium 971mg | 28% |
| Total Carbs 104.77g | 28% |
| Dietary Fiber 8.8g | 29% |
| Sugars 12.69g | 8% |
| Protein 19.85g | 32% |
.jpg "Sparkle arándano frambuesa (sin alcohol)"){kind=small}
