• 2 Ratings
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Ingredients

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Directions

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  • In a medium saucepan cook the onion and garlic in hot margarine or butter until onions is tender but not brown.

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  • Carefully stir in the undrained canned or fresh tomatoes, basil or oregano, sugar, and pepper. Bring to boiling; reduce heat. Simmer, uncovered, about 20 minutes or until of desired consistency. Stir in the capers or ripe olives.

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  • Meanwhile, cook the pasta. Drain immediately. Add the drained pasta to the sauce. Toss to coat. Divide pasta mixture between 2 individual au gratin dishes, individual casseroles, or 10-ounce custard cups. Sprinkle with cheese. Place the dishes or custard cups in a baking pan. Bake in a 400 degree F oven for 5 to 8 minutes or until bubbly. Makes 2 servings.

Menu Suggestion:

This side dish, beef steaks, hard rolls, and glasses of Italian red wine is a menu made in heaven.

Nutrition Facts

248 calories; 9 g total fat; 3 g saturated fat; 8 mg cholesterol; 517 mg sodium. 577 mg potassium; 34 g carbohydrates; 10 g protein;

Reviews

2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0