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Heat oil in heavy large pot over medium-high heat. Add garlic and saute until pale golden, about 2 minutes. Add tomatoes and olives. Saute until tomatoes begin to release their juice, about 5 minutes. Add Port and next 6 ingredients. Simmer until sauce thickens slightly, about 6 minutes. Season sauce with salt and pepper. Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Transfer to large bowl. Pour sauce over pasta; toss. Garnish with additional basil. Serve, passing Parmesan separately. Per Serving: Calories 377; total fat 8 g; saturated fat 1 g; cholesterol 3 mg Note: Parmesan goes a long way with this meatless entree, so use sparingly. Pour some Chianti Printed in Bon Appetit April 1998 Typed and Busted by Carriej999@AOL.com 4/98 Recipe by: Sally Anne Smith and Ron Lento Posted to MC-Recipe Digest by Carriej999
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|Serving Size: 1 Serving (99g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 19 (8%)|
|Amt Per Serving||% DV|
|Total Fat 2.1g||3 %|
|Saturated Fat 0.3g||2 %|
|Monounsaturated Fat 0.6g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 48.3mg||15 %|
|Sodium 20.4mg||1 %|
|Potassium 161.1mg||4 %|
|Total Carbohydrate 41.2g||12 %|
|Dietary Fiber 0.1g||1 %|
|Sugars, other 41.1g|
|Protein 7.7g||11 %|
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Calories per serving: 247
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