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Add a photoA reasonbly quick dish to prep and cook. Its a spicy twist on the old pasta dinner standby. Recommend served with some good garlic bread and your favorite Pinot Noir.
Ingredients
- 24 oz can or crushed tomatoes OR 8 medium sized fresh ripe tomoatoes
- 2-3 tbs. olive oil
- 3-6 garlic cloves, depending on how much you love garlic
- 15-20 kalamata olives, preferable pitted (less work)
- 2 tsp. red pepper flakes (less if you want less heat)
- 1/2 cup fresh grated parmesan cheese
- 1 tsp oregano
- salt and pepper, to taste
Directions
- Thinly slice garlic and olives and set aside
- Chop the tomatoes into bite-sized pieces OR if using store-bought diced tomatoes, open the can.
- Start the water for your pasta - I prefer penne for this dish.
- Heat the olive oil in a large saute pan over medium heat
- Add garlic and stir until lightly brown
- Add tomatoes, olives and oregano
- Simmer for 10 minutes on medium-low heat, stirring every 2 minutes or so. I usually mash down the tomatoes in the pan once they loosen up.
- Add red chili flakes, salt and pepper to taste
- Simmer for another 10 minutes
- Stir in the parmesan chesse and serve!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 126g | |
| Recipe makes 4 servings | |
| Calories 240 | |
| Calories from Fat 193 | 80% |
| Total Fat 21.66g | 27% |
| Saturated Fat 4.61g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 11mg | 4% |
| Sodium 1077mg | 45% |
| Potassium 42mg | 1% |
| Total Carbs 7.81g | 2% |
| Dietary Fiber 3.2g | 11% |
| Sugars 0.21g | 0% |
| Protein 5.92g | 9% |
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Comments
February 14, 2008Looks tasty and easy, Kevin. A good combination! We'll give it a try and get a review up asap. Thanks for contributing!
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