Bring large pot of salted water to boil. Cook pasta according to directions (~9-11 minutes). Reserve 1/4 c pasta cooking water and then drain.
In large pan over medium heat, heat drizzle of olive oil. Add garlic, half of olives, shallot. Cook, stirring, until softened (2-3 minutes). Add pinch of chili (optional); cook 15 seconds. Add marinara and pinch of salt and pepper. Bring to simmer and cook 2 minutes, stirring a couple times. Turn off heat.
Add pasta to pan with sauce. Stir until thoroughly cated. Stir in half Parmesan, butter. If sauce seems thick, add reseved pasta cooking water, 1 Tbsp at a time, until loosened. Season with salt and pepper.
Divide pasta between bowls. Top with remaining olives and Parmesan. Sprinkle with remaining chili (optional).
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|Serving Size: 1 Serving (182g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 102 (30%)|
|Amt Per Serving||% DV|
|Total Fat 11.3g||15 %|
|Saturated Fat 5.4g||27 %|
|Monounsaturated Fat 3.1g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 21.6mg||7 %|
|Sodium 590.8mg||20 %|
|Potassium 488.2mg||13 %|
|Total Carbohydrate 49.1g||14 %|
|Dietary Fiber 4.4g||18 %|
|Sugars, other 44.7g|
|Protein 9.9g||14 %|
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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: 338
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