Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat oil in a large, deep pan over medium heat. Add the garlic and onions and sauté until they begin to soften and become fragrant. | 2. Add the rest of the chopped vegetables, toss and sauté for 5 minutes, stirring often. | 3. Add the diced tomatoes, tomato sauce and seasonings. Stir until everything is evenly combined. | 4. Bring the sauce to a boil, then turn down the heat and let it simmer, uncovered, for 20 minutes or until the vegetables are tender and the liquids have cooked down. | 5. While it's simmering, bring a pot of water to a boil and cook the penne until al dente. | 6. Drain and toss with some olive oil. | 7. When the sauce is done, pour it into the pot with the penne and toss. | 8. Spoon onto large plates and top with a few capers. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
onion	1		chopped	64.0	14.944	1.76	0.16
green pepper	2		chopped	59.6	13.8272	2.5628	0.5066
red pepper	2		chopped	2.5	0.5506	0.1169	0.0275
kalamata olive	12		pitted chopped	504.3333	0.0	112.2	2.8333
asparagus spear	20		chopped	504.3333	0.0	112.2	2.8333
tomato	1	can	diced	40.2099	8.6898	1.9658	0.4468
tomato sauce	1	can		-	-	-	-
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
basil	1	tablespoon	dried	0.6095	0.0702	0.0835	0.017
red pepper flake	2	teaspoons		504.3333	0.0	112.2	2.8333
penne pasta	1	lb		1691.7638	340.496	59.4625	6.8856
caper				-	-	-	-

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