Paul’s Pasta Puttanesca
4 ripe plum tomatoes, quartered
1 small purple onion, peeled and quartered
1 (8-ounce) container cremini mushrooms, quartered
1/2 cup pitted black olives, halved
1/2 cup walnut pieces
4 cloves garlic, peeled and quartered
2 teaspoons capers
3/4 cup Newman’s Own Balsamic Vinaigrette Dressing
1 (13.25-oz. box) whole-wheat Rotini shaped pasta
1/2 cup chopped Italian parsley
1/4 cup chopped fresh basil leaves (save several whole leaves for garnish)
1 cup freshly grated Italian cheese blend (Parmesan, Asiago, Romano)
Heat oven to 400 °F. Place tomatoes, fennel, peppers, onions, mushrooms,
olives, walnut pieces, garlic, and capers into shallow pan. Pour dressing
over all and toss to coat completely. Place in pre-heated oven and roast at
400 °F for 45 minutes, stirring twice during cooking time. Cook pasta
according to package directions. Drain and toss with roasted vegetables and
pan drippings. Let sit for 5 minutes. Add parsley, basil, and cheese and
toss again. Place in large serving bowl and garnish with reserved basil
leaves. Can be served hot or at room temperature. .
Newman’s Own Balsamic Vinaigrette Dressing
All Natural Ingredients:
Vegetable Oil (Canola Oil and/or Soybean Oil, Extra Virgin Olive Oil),
Water, Balsamic Vinegar, Salt, Sugar, Garlic, Distilled Vinegar, Spice,
Onion, Red Bell Pepper, Xanthan Gum, Paprika (For Color)
Not Kosher Nutrition Facts: Serving Size: 2 tbsp (30g) Calories: 90 Total
Fat: 9g Cholest.: 0mg Total Carb.: 3g Sugars: 1g Fat Cal.: 80 Sat. Fat: 1g
Sodium: 350mg Fiber: 0g Protein: 0g