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Ингредиенты
- 2 lrg Ripe tomatoes, cut into
- Â Â Small cubes
- 2 Tbsp. Balsamic vinegar
- 4 Tbsp. Extra virgin olive oil
- 2 x Jarred roasted red bell
- Â Â Peppers, diced
- 1 Tbsp. Rinsed and liquid removed capers
- 2 x Anchovy fillets, rinsed and
- Â Â Minced (optional)
- 8 x Olives, such as Kalamata,
- Â Â Coarsely minced
- 1 med Clove garlic, peeled and
- Â Â Forced through a press
- 2 tsp Fresh thyme leaves
- 1/4 c. Slivered fresh basil leaves
- 1/4 tsp Salt
- Â Â Freshly grnd black pepper
- Â Â To taste
- 3/4 lb Rotelli pasta (about 4 c.)
Инструкции
- 1. Combine the tomatoes, vinegar, extra virgin olive oil, bell peppers, capers, anchovies, olives, garlic, thyme, basil, salt and several grindings black pepper. Marinate while cooking the pasta. 2. Bring a large pot of water to the boil, add in the pasta and cook according to package directions. Drain and add in the sauce, tossing to coat. Serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 243g | |
| Recipe makes 4 servings | |
| Calories 702 | |
| Calories from Fat 375 | 53% |
| Total Fat 42.01g | 53% |
| Saturated Fat 5.87g | 23% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 158mg | 7% |
| Potassium 445mg | 13% |
| Total Carbs 69.55g | 19% |
| Dietary Fiber 4.2g | 14% |
| Sugars 6.24g | 4% |
| Protein 12.15g | 19% |
