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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. With machine running, add garlic clove to processor, add 1 cup chopped olives, capers, vinegar, anchovy paste, mustard and crushed red pepper. Using 6 on/off turns, process to chop coarsely; With machine running, gradally add 1/2 cup olive oil, forming coarse puree, transfer to bowl, stir in remaining 1 cup olives, season with salt and pepper. This can be done ahead 3 days, cover and refrigerate). | 2. Cook pasta per package directions, drain; trasnfer to a large bowl, drizzle 1 T. olive oil over pasta, cool, add Olivida (olive mixture), halved tomatoes, mozarella balls and oregano, toss to coat; season with salt and pepper. | 3. Serve topped with Parmigiano cheese if desired. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
garlic clove	1			403.4676	0.0	89.7602	2.2667
green olive	2	cups	chopped	403.4676	0.0	89.7602	2.2667
caper	3	tablespoons	drained	5.934	1.2616	0.6089	0.2219
red wine vinegar	1	tablespoon		2.8310000000000004	0.0402	0.006	0.0
anchovy paste	1	teaspoon		403.4676	0.0	89.7602	2.2667
dijon mustard	1	tablespoon		403.4676	0.0	89.7602	2.2667
red pepper	1/4	teaspoon	dried-crushed	0.3125	0.0688	0.0146	0.0034
extra virgin olive oil	1/2	cup		403.4676	0.0	89.7602	2.2667
fusilli	1	lb		403.4676	0.0	89.7602	2.2667
cherry tomato	2	pints		403.4676	0.0	89.7602	2.2667
mozzarella ball	1	package		403.4676	0.0	89.7602	2.2667
oregano	2	tablespoons	fresh-chopped	15.9	4.1352	0.54	0.2568
parmigiano				403.4676	0.0	89.7602	2.2667

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.