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Chunky Vegetables with Fusilli

  • Prep 45 min
  • Total 55 min
  • Servings 6

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. ...MORE+ LESS-

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

Steps

Hide Images
  • 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

  • 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.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
435
Calories from Fat
115
% Daily Value
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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