9 cups pimento-stuffed green olives, pitted, quartered
3 cups water
salt and pepper to taste
72 oz farfalle (bow-tie pasta), cooked
12 each basil sprigs
1/4 cup parsley, chopped
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Let's Make It
1. To prepare the green olive and tomato compote, saute onions and garlic until softened. Add tomatoes and green olives. Add water. Cook for 15 minutes until the mixture reaches a chunky consistency. Season to taste with salt and pepper.
2. For each serving, combine 6 oz. pasta with 12 oz. sauce. Heat through and toss in 4-1/2 oz. of fresh mozzarella. Serve in a pasta bowl. Garnish with a basil sprig and 1 teaspoon parsley.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.