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- 3 medium – large garden-ripened tomatoes, peeled and chopped
- 1/2 cup green olives, pimento stuffed, sliced in thirds
- 3 tbs good olive oil, plus 1 tbs if pasta cooked ahead
- 2 cloves garlic, minced
- 2 tbs fresh chopped oregano
- 2 tbs fresh snipped chives
- 1 tbs fresh chopped parsley
- 1 cup (2.8oz, 80gr) pasta, farfalle
View Full Recipe at Thyme for Cooking, the Blog
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 133g | |
| Calories 485 | |
| Calories from Fat 455 | 94% |
| Total Fat 51.37g | 64% |
| Saturated Fat 7.11g | 28% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1040mg | 43% |
| Potassium 201mg | 6% |
| Total Carbs 9.05g | 2% |
| Dietary Fiber 5.4g | 18% |
| Sugars 0.94g | 1% |
| Protein 2.0g | 3% |
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