Chunky Vegetables with Fusilli

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.

Prep Time

45

Minutes

Total Time

55

Minutes

Makes

6

servings

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 GlenĀ® 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
  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.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Substitution
You can use rotini or rotelle (short corkscrew pasta) for the fusilli pasta.
Did You Know...
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.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 435
    • (Calories from Fat 115 ),
  • Total Fat 13 g
    • (Saturated Fat 2 g,),
  • Cholesterol 0mg;
  • Sodium 800 mg;
  • Total Carbohydrate 73 g
    • (Dietary Fiber 6 g,
  • Protein 13 g;
Percent Daily Value*:
    Exchanges:
    • 4 Starch;
    • 2 Vegetable;
    • 1 1/2 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.