Rotelle with Olive-Caper sauce

By á-47

Ingredients

• 10 dried tomato halves
• 2 tea. olive oil
• 1/2 cup chopped red onion
• 20 small Kalamata olives, pitted and chopped
• 1/4 cup coarsely chopped basil
• 1 Tbsp. dried marjoram
• 1/8 tea. pepper
• 1/2 cup chicken broth
• 2 Tbsp. dry white wine
• 1 Tbsp. drained rinsed capers
• 3 oz. rotelle, cooked and drained

Preparation

Step 1

In medium bowl, soak tomatoes in boiling water to cover 2 minutes, drain. Chop tomatoes.

In a large nonstick skillet, heat oil; add onion, olives, tomatoes, basil, marjoram and pepper. cook, stirring frequently, 2-3 minutes, until onion is tender. Stir in broth, wine, and capers; reduce heat to low and simmer 10-12 minutes, until liquid reduces slightly.

Place pasta in a large serving bowl; pour sauce over pasta. Toss to mix well.