Capellini with Capers and Olives

[Guest guest]

Capellini with Capers and Olives

 

4 Servings

 

 

 

8 medium tomatoes

1 Tbs. olive oil

2 cloves garlic, minced

1/2 cup sliced roasted red peppers

1/2 cup kalamata olives, pitted and sliced

2 Tbs. capers, drained

1/3 cup finely chopped fresh basil

2 tsp. salt

12 oz. dry capellini (angel hair)

Fresh basil, cut into thin strips for garnish

Grated Parmesan cheese (optional)

Bring large pot of water to a boil. Peel, seed and

dice tomatoes, saving juice. Set aside in medium bowl.

 

 

In medium saucepan, heat oil over medium heat. Add

garlic and cook, stirring often, 30 seconds. Add

tomatoes with reserved juice and simmer 10 minutes.

Add red peppers, olives and capers, and simmer 15

minutes more. Add basil during last 5 minutes of

cooking.

 

When water boils, add salt and pasta, stirring to

prevent sticking. Cook until just tender, about 5 to 7

minutes. Drain well and transfer to shallow serving

bowl.

 

Spoon tomato mixture over capellini and toss briefly.

Garnish with thinly sliced basil and cheese. Serve

hot.

 

PER serving: 223 CAL; 7 G PROT; 6 G TOTAL FAT (1 SAT.

FAT); 38 G CARB.; 0 MG CHOL; 124 MG SOD.; 5 G FIBER

 

 

 

 

 

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Language is an expression of thought. Everytime you speak, your mind is on

Parade Exodus 20:8-11 & Hebrews 4:9

 

 

 

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