Notice: Undefined index: HTTP_ACCEPT_ENCODING in /home/cookingindex/public_html/includes/dbconnect.php on line 6
Bowties With Potatoes, Capers And Olives Recipe - Cooking Index

Cooking Index - Cooking Recipes & IdeasBowties With Potatoes, Capers And Olives Recipe - Cooking Index

Bowties With Potatoes, Capers And Olives

Instead of pan-frying the potatoes, you can slice them, toss lightly with olive oil and roast in the oven until crispy.

Courses: Main Course, Vegetarian
Serves: 4 people

Recipe Ingredients

1 tablespoon 15mlOlive oil
1/3 cup 20g / 0.7ozChopped onion
2   Tempeh "bacon" - diced
2 cups 474mlThinly-sliced small red-skinned potatoes
1/2 cup 118mlWhite wine
1/4 cup 59mlFresh basil - cut thin strips
1/2 cup 118mlHalved Greek or Italian olives
1 tablespoon 15mlDrained capers
1 cup 237mlLow-sodium vegetable broth
8 oz 227gLarge bowtie pasta (farfalle)
1/4 cup 10g / 0.4ozChopped fresh flat-leaf parsley

Recipe Instructions

Bring large pot of water to a boil. Meanwhile, in medium saucepan, heat oil over medium heat. Add onion and tempeh "bacon" and cook, stirring occasionally, until lightly browned, 2 minutes. Add potatoes to saucepan and cook, stirring occasionally, until lightly browned, 5 to 7 minutes.

Add wine and basil to pan and cook until thickened slightly, about 2 minutes. Add olives, capers and broth and cook, stirring occasionally, until reduced by half, about 8 to 10 minutes.

Add 1 tablespoon salt and pasta to boiling water, stirring to prevent sticking. Cook pasta until just tender, about 10 minutes. Drain well.

Add parsley to sauce and stir well. Season to taste with salt and freshly ground pepper. Add pasta and toss to coat. Serve hot.

This recipe yields 4 servings.

Per Serving: 219 Cal; 5g Prot; 6g Total Fat (1 Sat. Fat); 28g Carb.; 0mg Chol; 250mg Sod.; 2g Fiber.

Source:
Vegetarian Times, April 2001

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

Click a star to rate this recipe.