Recipe
Author
Hy-Vee Test Kitchen
Save Options
Servings and Ingredients
Ingredients
Serves 10
| Quantity | Ingredient | Add |
|---|---|---|
| 1 tbsp. Hy-Vee Select olive oil | ||
| 1 c. chopped onion | ||
| 2 cloves garlic, minced | ||
| ⅓ c. chopped fresh parsley | ||
| 1 (28 oz) can Hy-Vee whole tomatoes, chopped, juice reserved | ||
| 1 (7 oz) jar roasted red peppers, chopped | ||
| ½ c. pitted sliced Kalamata olives | ||
| ¼ c. drained capers | ||
| 2 tbsp. chopped fresh basil or 1 tsp Hy-Vee dried basil | ||
| Hy-Vee salt and Hy-Vee pepper, to taste | ||
| 1 (16 oz) pkg Hy-Vee mostaccioli | ||
| Hy-Vee shredded Parmesan cheese, optional |
Directions
- Heat olive oil in a Dutch oven over medium-high heat. Add onion, garlic and parsley; sauté 3 minutes. Add tomatoes, peppers, olives, capers, basil, salt and pepper. Reduce heat to medium-low, cover and simmer for 15 minutes, stirring occasionally.
- Meanwhile, prepare pasta according to package directions.
- Add pasta to the sauce mixture in the Dutch oven and toss until the pasta is evenly coated. Serve with Parmesan cheese, if desired.
Nutrition facts
Servings
240 Calories per serving
Amounts Per Serving
- Total Fat: 4.5g
- Cholesterol: 5mg
- Sodium: 420mg
- Total Carbohydrates: 41g
- Protein: 9g
Daily Values
0%
Vitamin A 25%
0%
Vitamin C 40%
0%
Iron 15%
0%
Calcium 10%
Recipe Source:
Hy-Vee mostaccioli label.