This recipe was adapted from the Martha Stewart EVERYDAY FOOD magazine iPad app.
Fast and easy recipe.
1. Preheat oven to 450°(F). On a rimmed baking sheet, toss tomatoes, capers, and oregano with oil and season with salt. Roast until tomatoes burst and begin to brown, 25 to 30 minutes. Meanwhile, in a large pot of boiling salted water, cook pasta according to package instructions. Reserve 1/2 cup pasta water, then drain.
2. Return pasta and 1/4 cup pasta water to pot and add tomato mixture. Add tomato sauce to pan. Cook over high until sauce is slightly thickened, 3 to 4 minutes. If necessary, add remaining pasta water to create a light sauce that coats pasta. Serve sprinkled with oregano and topped with parmesan.
per serv: 432 cal; 12 g fat (2 g sat fat); 13 g protein; 71 g carb; 5 g fiber
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Serving Size: 1 Serving (368g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 438 | ||
Calories from Fat: 140 (32%) | ||
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Amt Per Serving | % DV | |
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Total Fat 15.6g | 21 % | |
Saturated Fat 3.3g | 16 % | |
Monounsaturated Fat 6g | ||
Polyunsanturated Fat 4.9g | ||
Cholesterol 69mg | 21 % | |
Sodium 464.8mg | 16 % | |
Potassium 815.2mg | 21 % | |
Total Carbohydrate 60.9g | 18 % | |
Dietary Fiber 4.1g | 16 % | |
Sugars, other 56.9g | ||
Protein 15.1g | 22 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 438
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