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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
2 teaspoons olive oil |
2 cups diced onion |
1 cup diced carrot |
1 cup diced fennel bulb |
3 garlic cloves, minced |
1/2 teaspoon dried oregano |
1/4 to 1/2 teaspoon crushed red pepper |
1 cup water |
2 tablespoons capers |
1/4 cup pitted chopped kalamata olives |
2 tablespoons balsamic vinegar |
1 (25.5-ounce) jar fat-free marinara sauce |
6 cups hot cooked vermicelli (12 ounces uncooked pasta) |
Directions:
1. Heat oil in a large nonstick skillet over high heat. Add onion and next 5 ingredients (onion through red pepper); sauté 5 minutes. Add water, capers, olives, vinegar, and marinara sauce, and bring to a simmer over medium heat, stirring frequently. Serve over vermicelli.
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