Fusilli with Tomatoes, Anchovies and Capers

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Category : Fish And Sea Food

Recipe : Fusilli with Tomatoes, Anchovies and Capers

Makes 4 servings

6 ounces fusilli pasta
2 teaspoons olive oil
1/2 cup finely chopped onion
4 garlic cloves, minced
1 1/2 cups canned whole Italian tomatoes (no salt added), chopped
1 1/2 teaspoons minced fresh basil
1 1/2 teaspoons minced fresh oregano leaves
8 anchovy fillets, chopped
2 teaspoons rinsed drained capers
1 1/2 ounces feta cheese, crumbled

In large pot of boiling water, cook fusilli 10 minutes, until tender. Drain,
discarding liquid; place into serving bowl. Keep warm.
Meanwhile, in medium saucepan, heat oil; add onion and garlic. Cook over medium-
high heat, stirring frequently, 5 minutes, until onion is softened. Add tomatoes,
basil and oregano; bring liquid to a boil. Reduce heat to low; simmer, stirring
occasionally, 5-10 minutes, until slightly thickened. Stir in anchovies and capers.
Top warm fusilli with tomato mixture; toss to combine. Sprinkle with cheese; toss
again.

SERVING (1 CUP PASTA, 1/3 CUP TOMATO MIXTURE, ONE-FOURTH OF
THE CHEESE) PROVIDES: 1/2 Fat, 1 Vegetable, 1/2 Protein, 2 Breads, 15 Optional
Calories.

PER SERVING: 253 Calories, 6 g Total Fat, 2 g Saturated Fat, 14 mg Cholesterol, 600
mg Sodium, 39 g Total Carbohydrate, 2 g Dietary Fiber, 11 g Protein, 117 mg Calcium .