Monday, June 7, 2010

Penne with Tomatoes, Olives, and Capers

This pasta dish for two is simple as can be, letting the fresh basil and tomatoes really shine!

Cook 4 ounces of uncooked penne pasta according to package directions, then drain and set aside. I like the whole wheat penne from De Boles, which has higher protein thanks to the addition of Jerusalem artichoke flour.

While the pasta cooks, heat 1 and 1/2 teaspoons olive oil in a medium skillet over medium-high heat. Add 1/8 tsp. crushed red pepper and 2 small minced garlic cloves; saute for 30 seconds. Add 1 and 1/2 cups chopped plum tomato, 1/4 cup chopped and pitted kalamata olives, 2 and 1/4 teaspoons capers, and 1/8 tsp. salt; reduce the heat and simmer for 8 minutes, stirring occasionally.

Add the cooked penne to the skillet and cook a final minute, stirring to combine. Sprinkle with 6 tablespoons shredded vegan cheese in place of Parmesan (such as the vegan mozzarella from Galaxy Foods), and 1 and 1/2 tablespoons chopped basil.

Divide evenly among two plates (about 1 and 3/4 cups per serving). Each serving is 490 calories.

garlic $0.36
plum tomato $1.71
kalamata olives $4.99
basil $2.99

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The Vegan Pantry

  • Vegan yogurt - Whole Soy
  • Vegan milk - Silk
  • Vegan Feta - Sunergia
  • Vegan Cheese - Galaxy Foods
  • Vegan Eggs - Ener-G
  • Vegan Butter - Earth Balance