Monday, August 17, 2009

Linguine Garlic Arrabiata from Pasta & Garlic Low FAt Recipes that work

Linguine Garlic Arrabiata from Pasta & Garlic Low FAt Recipes that work
linguine or pasta of your choice
1 pound dried or 1 1/4 pounds fresh
1 tablespoon olive oil Hint The Garlic Shoppe Extra Virgin Olive oil or Garlic Olive oil
1/2 yellow onion, chopped
8 cloves garlic, roughly chopped
3/4 to 1 teaspoon (to taste) red pepper flakes
1 can (28oz) diced or crushed tomatoes
1/4 cup Kalamata (Greek) olives, pitted and roughly chopped
2 tablespoons capers
2 tablespoons Italain parsley, chopped
salt and pepper to taste
Advance Preparation - 10 minutes
Prepare vegetables and olives as specified. ( Chop Parsley at the very last minute) Ingredients may be prepared up to 8 hours in advance.
Final Preparation- 35 minutes
1 Heat olive oil in a large stir fry pan or skillet over medium heat. Add onion and cook until soft.
2. Increase heat to medium high and add garlic and pepper flakes. Cook just to release garlics aromas about 1 minute.
3. Pour in tomatoes, juice and all. Reduce heat to a simmer and cook, uncovered, stirring occassionally, until thickened about 12 to 15 minutes.
4 Stir in remaining sauce ingredients and cook over low heat 5 minutes.
5. Meanwhile, cook pasta in plenty of rapidly boiling salted water until al dente. Drain and place in a large shallow preheated serving bowl. Pour over the hot sauce, toss thoroughly and serve immediately.
SERVES 4 to 6
Nutrition Data
Calories 423
Calories from fat 13.7%
Total fat 6.5 g
Saturated Fat 0.9 g
Choesterol 0 mg
Sodium 234 mg
Carbohydrates 78 g
Cietary Fiber 5.4 g
Protein 14 g
This versatile, spicy sauce may also be used as a base for additional ingredients. You can slice left over baked chicken into small chunks and add directly to the finished sauce. You can cook bite sized pieces of raw chicken breasts , pork, cubes of beef or shrimp directly in it.

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