Try this Ziti with Fresh Tomato-Olive Sauce recipe, or contribute your own.
Suggest a better descriptionPrepare sauce at least 2 hour before serving to allow it to marinate. In a large serving bowl, combine the oil, vinegar, garlic, basil, olives, capers and red pepper flakes. Place a strainer over the serving bowl; squeeze the juice from the tomato halves into strainer. (Push on seeds with back of a wooden spoon to extract tomato liquid.) Discard the seeds. Coarsely chop tomatoes and add to olive mixture. Salt & pepper to taste ; toss well. Cook pasta per package directions. Drain pasta and add to the bowl while still hot; toss well. Sprinkle with feta cheese toss well to mix. If desired additional parmesan or feta can be served at the table as a topping. Goes well with slice of crusty style bread. Source: Aug 95 Vegetarian Times Magazine Notes: Make sure tomatoes are ripe and soft. If they are firm you can marinate them longer to soften them. We used Feta cheese for the topping. We now marinate this overnight or even two days in refridgerator. Posted to MM-Recipes Digest V5 #018 by Hank & Anne Reintges
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Serving Size: 1 Serving (152g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 116 | ||
Calories from Fat: 86 (74%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.6g | 13 % | |
Saturated Fat 4.7g | 24 % | |
Monounsaturated Fat 3.9g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 25.2mg | 8 % | |
Sodium 503mg | 17 % | |
Potassium 36.4mg | 1 % | |
Total Carbohydrate 3.7g | 1 % | |
Dietary Fiber 0.6g | 3 % | |
Sugars, other 3.1g | ||
Protein 4.3g | 6 % | |
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: 116
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