Love olives? Make a meatless pasta dish bursting with tomatoes and olives.
cups uncooked penne pasta (about 12 oz)
cup pitted kalamata olives, quartered
tablespoon olive or vegetable oil
tablespoon finely chopped fresh oregano leaves
teaspoon crushed red pepper flakes
can (28 oz) Muir Glen™ organic whole peeled tomatoes with basil, undrained
can (8 oz) Muir Glen™ organic tomato sauce
tablespoons finely chopped fresh parsley
Cook pasta as directed on package.
Meanwhile, in 4-quart saucepan, heat remaining ingredients except parsley to boiling over medium-high heat, breaking up tomatoes with a spoon. Reduce heat; simmer uncovered about 15 minutes or until sauce is slightly thickened.
Drain pasta. Stir pasta and parsley into sauce. Cook, stirring frequently, until thoroughly heated.
You might like to purchase olives from a fresh olive bar found in larger supermarkets.
If you can't find tomatoes with basil, you can use regular tomatoes. Add chopped fresh basil or dried basil leaves to make up the difference in flavor.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:4 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.