Next Generation Life Fitness

Pasta with Roasted Tomatoes, Capers and Olives

Preptime: 10 min.
Cooktime: 30 min.

Calories: 433
Carbs: 72g
Fat: 9g
Fiber: 5g
Protein: 16g
Satfat: 2g
Sodium: 660mg

Ingredients:
1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, minced
2 cups whole, canned plum tomatoes, drained
1 tablespoon balsamic vinegar
1 tablespoon capers
1/2 cup halved, pitted olives
1 sprig fresh oregano, or 1/4 teaspoon dried
salt to taste
freshly ground black pepper
1/4 cup freshly grated Parmesan cheese
12 ounces penne pasta

Directions:
1. Heat the olive oil in a large skillet over medium heat. Add the onion and cook, stirring occasionally, until soft and translucent, about 5 minutes. Add the garlic and cook for 2 minutes more. Add the tomatoes and balsamic vinegar and cook for 2 more minutes.

2. Transfer this mixture to a baking dish and stir in the capers, olives, oregano, salt and pepper. Place the dish in the oven and roast for 20 minutes.

3. Meanwhile, bring a large pot of salted water to a boil. Drop in the pasta and cook until it is al dente, about 8 to 10 minutes. Drain. Put the pasta in a warm serving bowl, toss with Parmesan cheese and add the tomato mixture.