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Prep 45min
Total55min
Servings6
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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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Steps
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.
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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.
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Nutrition Facts
Serving Size:1 Serving
Calories
435
Calories from Fat
115
Total Fat
13 g
Saturated Fat
2 g
Cholesterol
0mg
Sodium
800 mg
Potassium
690 mg
Total Carbohydrate
73 g
Dietary Fiber
6 g
Protein
13 g
% Daily Value*:
Vitamin A
26%
26%
Vitamin C
46%
46%
Calcium
12%
12%
Iron
28%
28%
Exchanges:
4 Starch; 2 Vegetable; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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