Join Date: Jun 2001
Location: THE BEACH BABY!!!
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4 quarts water, for boiling pasta
7 tablespoons olive oil
1 large onion, medium dice
2 garlic cloves, minced (Sean says make it at least 5 if you're Italian!)
4 tablespoons tomato paste
1 cup water
6 Roma tomatoes, peeled, seeded and diced
20 Italian OR Greek oil-cured olives, pitted and sliced
1-1/2 tablespoons capers, drained
1 tablespoon fresh oregano
2 tablespoons fresh basil
1/2 to 1 teaspoon dried red pepper flakes
Salt and pepper to taste
3 slices good Italian or white bread, crusts trimmed and discarded, diced.
1 pound spaghettini, or your favorite pasta
Fresh parsley, minced
Heat water for pasta. Put 4 tablespoons olive oil in a saucepan and sautee onions and garlic over medium heat until onions wilt. Add tomato paste, 1 cup water, olives, oregano, basil and red pepper. Bring to a boil, reduce heat, and simmer 10 minutes. Season to taste with salt and pepper.
Heat remaining 3 tablespoons olive oil in a skillet and sautee bread cubes over medium heat, tossing until crisp and golden. Lift onto paper towels and sprinkle with salt; keep warm.
Cook pasta until al dente; drain and toss with sauce. Divide into serving portions and sprinkle with croutons and parsley. Sprinkle with Parmesan cheese if desired. Makes 4 servings.
Nutritional info: 684 calories; 16g protein; 27g fat; 1 mg cholesterol; 94g complex carbs.; 2 grams dietary fiber; 631 mg sodium; 35% of calories from fat.