Directions:
- Purée 2 1/2 cups tomatoes, wine, and garlic in blender. Heat oil in heavy large skillet over medium-high heat. Add tomato puree and olives. Cook until sauce begins to thicken, stirring often, about 6 minutes.
- Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain, reserving 1/2 cup pasta cooking liquid.
- Add pasta, parsley, basil, and vinegar to sauce in skillet. Toss over medium high heat until sauce coats pasta, adding reserved cooking liquid by 1/4 cupfuls if dry, about 3 minutes. Season to taste with salt and pepper. Mix in remaining 1 cup tomatoes and half of cheese. Mound pasta in bowl. Sprinkle with remaining cheese.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 828.32 Kcal (3468 kJ) | ||
| Calories from fat | 439.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 48.79g | 75% | |
|---|---|---|---|
| Cholesterol | 62.82mg | 21% | |
| Sodium | 954.53mg | 40% | |
| Potassium | 490.2mg | 10% | |
| Total Carbs | 72.7g | 24% | |
| Sugars | 9.66g | 39% | |
| Dietary Fiber | 6.99g | 28% | |
| Protein | 20.91g | 42% | |
| Vitamin C | 33mg | 55% | |
| Iron | 2.9mg | 16% | |
| Calcium | 336.4mg | 34% | |
| Amount Per 100 g | |||
| Calories | 205.38 Kcal (860 kJ) | ||
| Calories from fat | 108.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.1g | 75% | |
|---|---|---|---|
| Cholesterol | 15.58mg | 21% | |
| Sodium | 236.68mg | 40% | |
| Potassium | 121.54mg | 10% | |
| Total Carbs | 18.03g | 24% | |
| Sugars | 2.4g | 39% | |
| Dietary Fiber | 1.73g | 28% | |
| Protein | 5.18g | 42% | |
| Vitamin C | 8.2mg | 55% | |
| Iron | 0.7mg | 16% | |
| Calcium | 83.4mg | 34% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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