Here’s another great way to embellish a good prepared pasta sauce.
Recipe information
Yield
6 servings
Ingredients
16
ounces pasta, any long or short shape
One 28-ounce jar natural good-quality pasta sauce
One 14- to 16-ounce can low-sodium diced tomatoes, with liquid
1
/2 cup chopped pitted green olives, preferably cured
1
/4 cup minced fresh basil or parsley, optional
Freshly ground pepper to taste
Need to make a substitution?
Preparation
Step 1
Cook the pasta according to package directions and drain.
Step 2
Meanwhile, combine the pasta sauce, tomatoes, and olives in a saucepan. Cook gently until heated through.
Step 3
Combine the cooked pasta with the sauce in a serving container. Add the optional basil and toss together. Season with pepper, and serve.
Menu: A Nearly Instant Pasta Feast
Step 4
Pasta with Olive Sauce (this page)
Step 5
or
Step 6
Pasta with Triple Red Sauce (page 74)
Step 7
Fresh mozzarella cheese and sliced tomatoes
Step 8
Fresh focaccia
Step 9
Italian pickled vegetable mix (from the deli counter)
nutrition information
Step 10
Calories: 162
Step 11
Total Fat: 3g
Step 12
Protein: 6g
Step 13
Carbohydrate: 27g
Step 14
Cholesterol: 0mg
Step 15
Sodium: 519mg