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Ingredientes
- 1 Tbsp. Extra virgin olive oil
- 5 tsp Garlic, chopped
- 12 lrg Plum tomatoes, seeded (about 5 c.), coarsely minced
- 3/4 c. Kalamata olives or possibly other brine-cured black olives pitted and minced
- 3/4 c. Tawny Port
- 1 jar capers, (4-ounces), liquid removed
- 2 Tbsp. Fresh basil, minced
- 2 Tbsp. Fresh thyme, minced
- 1 Tbsp. Fresh oregano or possibly 1/2 tsp. dry, minced
- 1 tsp Fresh rosemary or possibly 1/2 tsp. dry, minced
- 1 tsp Dry crushed red pepper
- 14 ounce Penne pasta
- Â Â Additional minced fresh basil
- 1/4 c. Parmesan cheese, freshly grated
Direcciones
- Heat oil in heavy large pot over medium-high heat. Add in garlic and saute/fry till pale golden brown, about 2 min. Add in tomatoes and olives. Saute/fry till tomatoes begin to release their juice, about 5 min. Add in Port and next 6 ingredients. Simmer till sauce thickens slightly, about 6 min. Season sauce with salt and pepper.
- Meanwhile, cook pasta in large pot of boiling salted water till just tender but still hard to bite, stirring occasionally. Drain. Transfer to large bowl. Pour sauce over pasta; toss. Garnish with additional basil.
- Serve, passing Parmesan separately.
- Note: Parmesan goes a long way with this meatless entree, so use sparingly.
- Pour some Chianti
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 93g | |
| Recipe makes 6 servings | |
| Calories 307 | |
| Calories from Fat 54 | 18% |
| Total Fat 6.16g | 8% |
| Saturated Fat 1.46g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 4mg | 1% |
| Sodium 217mg | 9% |
| Potassium 179mg | 5% |
| Total Carbs 51.88g | 14% |
| Dietary Fiber 3.1g | 10% |
| Sugars 1.86g | 1% |
| Protein 10.62g | 17% |
