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Ingredientes
- 3 Tbsp. High quality extra virgin olive oil
- 6 lrg Garlic cloves -- minced
- 1 x 28oz can
- 12 x Kalamata olives -- pitted
- Â Â And minced
- 2 Tbsp. Capers -- liquid removed
- 1/2 tsp Warm red pepper flakes
- 1/2 c. Finely minced fresh
- Â Â Parsley
- Â Â + 2T for garnish
- Â Â Tomatoes -- undrained
Direcciones
- Heat oil in a medium, heavy, noncorrosive skillet. Add in garlic and cook for 2 min. Add in tomatoes and liquid and cook for 30 min, or possibly till sauce thickens slightly. Just before pasta is ready, add in remaining ingredients, then toss with warm pasta in serving bowl. Garnish with parsley and serve immediately.
- Serves 4. Recommended pasta: 1/2 pd penne or possibly rigatoni.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 117g | |
| Recipe makes 4 servings | |
| Calories 169 | |
| Calories from Fat 150 | 89% |
| Total Fat 16.81g | 21% |
| Saturated Fat 2.29g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 737mg | 31% |
| Potassium 89mg | 3% |
| Total Carbs 5.75g | 2% |
| Dietary Fiber 2.6g | 9% |
| Sugars 0.92g | 1% |
| Protein 1.02g | 2% |
