Bowtie Pasta With Capers

3
Servings
20m
Prep Time
15m
Cook Time
35m
Ready In


"This is a vegetarian recipe."

Original recipe yields 3 servings
OK

Nutritional

  • Serving Size: 1 (262.2 g)
  • Calories 396.1
  • Total Fat - 15.1 g
  • Saturated Fat - 1.9 g
  • Cholesterol - 0 mg
  • Sodium - 331 mg
  • Total Carbohydrate - 61.5 g
  • Dietary Fiber - 10.5 g
  • Sugars - 4.5 g
  • Protein - 7.8 g
  • Calcium - 44.8 mg
  • Iron - 1.6 mg
  • Vitamin C - 31.1 mg
  • Thiamin - 0.3 mg

Step 1

In a large pot, follow the directions on the pasta, cooking just short of al dente. Drain it and set it aside.

Step 2

In a large skillet over low to medium heat, add the olive oil, then the garlic and the hot pepper (if you are using it). If using the sambal oelek, don't add that yet. Cook a few minutes, stirring frequently.

Step 3

Next, add the diced tomatoes, cooking until they're soft and the excess water is gone.

Step 4

Add the Cherry tomato halves. Cook until they have softened and the diced tomatoes have thickened some more (5 to 10 minutes). Add the sambal oelek if you have chosen to use it.

Step 5

Add the fennel and cook until just softened, stirring occasionally (2 to 3 minutes).

Step 6

Mix in the zucchini, capers, sultanas, and the olives. Cook until the zucchini isn't raw.

Step 7

Add the pepper and the salt (If you need it. Some capers are saltier than others.)

Step 8

Add the pasta and place the hazelnuts on top of everything.

Tips & Variations


No special items needed.

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