Directions:
- PREPARATION
- 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 mediumhigh 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.
- YIELD
- Makes 4 servings
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 3168.35 Kcal (13265 kJ) | ||
| Calories from fat | 1652.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 183.63g | 283% | |
|---|---|---|---|
| Cholesterol | 202.41mg | 67% | |
| Sodium | 3205.45mg | 134% | |
| Potassium | 1926.75mg | 41% | |
| Total Carbs | 288.61g | 96% | |
| Sugars | 36.44g | 146% | |
| Dietary Fiber | 27.97g | 112% | |
| Protein | 75.95g | 152% | |
| Vitamin C | 132.1mg | 220% | |
| Iron | 10.9mg | 61% | |
| Calcium | 1075mg | 108% | |
| Amount Per 100 g | |||
| Calories | 203.32 Kcal (851 kJ) | ||
| Calories from fat | 106.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.78g | 283% | |
|---|---|---|---|
| Cholesterol | 12.99mg | 67% | |
| Sodium | 205.7mg | 134% | |
| Potassium | 123.64mg | 41% | |
| Total Carbs | 18.52g | 96% | |
| Sugars | 2.34g | 146% | |
| Dietary Fiber | 1.79g | 112% | |
| Protein | 4.87g | 152% | |
| Vitamin C | 8.5mg | 220% | |
| Iron | 0.7mg | 61% | |
| Calcium | 69mg | 108% | |
* 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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