Bring 4 quarts of water to a boil.
Meanwhile in a large bowl mix tomatoes with olives, add salt, pepper, drizzle with 1 tablespoon oil and set aside. In a small bowl mix remaining tablespoon of oil with pesto sauce and set aside.
Cook pasta al dente and drain, reserving 1/2 cup of cooking water.
Mix pasta with pesto, using a little reserved pasta water if needed.
After pasta is coated with the pesto sauce, toss with tomato and olive mixture.
Serve with grated Parmesan cheese and garnish with fresh basil.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (186g)|
|Recipe Makes: 4|
|Calories from Fat: 106 (38%)|
|Amt Per Serving||% DV|
|Total Fat 11.7g||16 %|
|Saturated Fat 1.8g||9 %|
|Monounsaturated Fat 7.5g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 42.3mg||13 %|
|Sodium 585mg||20 %|
|Potassium 323.6mg||9 %|
|Total Carbohydrate 36.1g||11 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 34.1g|
|Protein 8g||11 %|
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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: 277
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