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Chunky Vegetables with Fusilli

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.

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Prep Time 45 min
Total Time 55 min
Servings 6

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

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Directions

1 In 6-quart Dutch oven, cook pasta as directed on package; drain and set aside.
2 In 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.
3 Stir in pasta, olives, oregano and basil. Cover; simmer 10 minutes. Serve with pepper.

EXPERT TIPS

Expert Tips

You can use rotini or rotelle (short corkscrew pasta) for the fusilli pasta.

The long and short of it is that fusilli comes in both lengths and looks like thick spaghetti that came in contact with a curling iron.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 435
Calories from Fat: 115 ),

% Daily Value

Total Fat: 13 g; 13 %
(Saturated Fat 2 g, 2 % ),
Cholesterol: 0mg; 0%;
Sodium: 800 mg; 800 %;
Total Carbohydrate: 73 g; 73 %
(Dietary Fiber 6 g 6 % ),
Protein: 13 g; 13 %

% Daily Value*:

Vitamin A: 26%;
Vitamin C: 46%;
Calcium: 12%;
Iron: 28%;

Exchanges:

4 Starch; 2 Vegetable; 1 1/2 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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Posted 12/16/2007 1:13:56 AM REPORT ABUSE Ladyj8 said:

Rating:

Excellent and Easy Peppery Dish... I made this and my 21-yr.-old and I gobbled it up! This comes together quick and yet has complex flavors for those who love spicey! A few changes that work for me: as ALWAYS I switch capers for green peas, and I nixed the green olives (too olivey unless you're going for an olive salad). I threw in a can of well rinsed tiny shrimp that I always douse in lemon juice to take away the "canned" taste, and it was DELISH!!!!!!!!!

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