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1
Cook the pasta in plenty of rapidly simmering water until al dente, then drain.
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2
Heat the oil in a large saucepan.
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3
Add the garlic and bell pepper and saute over medium-low heat for 2 to 3 minutes, or until the garlic is golden.
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4
Add the fresh tomatoes, sauce, olives, sun-dried tomatoes, and wine.
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5
Turn the heat to medium-high and bring to a simmer; then simmer gently, uncovered, for 3 to 5 minutes.
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6
Combine the cooked pasta with the olive sauce in a serving bowl.
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7
Add the parsley, season with salt and pepper, and toss well.
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8
Serve at once.
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9
Serve with Broccoli with Pine Nuts or Almonds (page 204) and a salad of mixed greens or dark green lettuce, chickpeas or red beans, crisp cucumber, and carrots.
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10
Garlic and Lemon Beans (page 110) is a good way to boost the protein content of the meal.
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11
Round it out with a simple slaw or green salad.
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12
For a hearty meal, start with White Bean and Escarole Soup (page 33).
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13
Then choose the Recipe Not Required mixed greens salad that includes pickled beets, crisp cucumber, and turnip (page 192).
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14
Top it all off with some crusty wholegrain bread to soak up the delicious flavor.
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15
Calories: 375
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16
Total Fat: 10g
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17
Protein: 10g
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18
Carbohydrates: 60g
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19
Fiber: 5g
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20
Sodium: 790mg
