Pasta Rootanesca

Name: Pasta Rootanesca
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)

13 ingredients

1 steps

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); saute 5 minutes. Add water, capers, olives, vinegar, and marinara sauce, and bring to a simmer over medium heat, stirring frequently. Serve over vermicelli.