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Capellini with Burst Cherry Tomato Sauce

 

51

Yield

4

servings

Prep

15

min

Cook

25

min

Ready

40

min

Low Cholesterol, Trans-fat Free, Low Carb, Sugar-Free
 

Ingredients

1 pound pasta, capellini
or thin spaghetti
*
¼ cup olive oil
3 pints cherry tomatoes
washed
*
2 cloves garlic
1 pinch red pepper flakes
*
1 teaspoon oregano
½ cup olives
pitted, sliced
*
½ cup Parmesan cheese
grated

Directions

Heat olive oil in a large skillet or Dutch oven over medium high heat until very hot.

Add all the cherry tomatoes and roll occasionally to, heat evenly.

Cover with a lid and cook about 10 to 12 minutes, shaking pan or stirring once.

Remove lid, and if tomatoes have not burst, continue to cook, pressing gently with the back of a spoon to mash.

Add garlic, red pepper flakes, oregano, olives and salt to taste.

Lower heat and continue to simmer for another 7 to 10 minutes.

Cook and drain pasta.

Top pasta with a generous ladle of sauce and Parmesan cheese.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 31g (1.1 oz)
Amount per Serving
Calories 18086% of calories from fat
 % Daily Value *
Total Fat 17g 26%
Saturated Fat 4g 20%
Trans Fat 0g
Cholesterol 11mg 4%
Sodium 192mg 8%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 1%
Sugars g
Protein 10g
Vitamin A 1% Vitamin C 3%
Calcium 15% Iron 2%
* based on a 2,000 calorie diet How is this calculated?

 

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