Friday, November 11, 2011

Kalamata Olive, Tomato, and Cheese Melt

This is another recipe I came across from It looked good so I thought I could make it to have for a few meals. 



1 (16 ounce) package rotini pasta
2 tablespoons olive oil
1 small onion, chopped
1 jalapeno pepper, chopped
1/2 medium green bell pepper, chopped
1 (28 ounce) can diced tomatoes
1/2 cup red wine
20 kalamata olives, pitted and chopped
2/3 cup crumbled feta cheese
2/3 cup shredded reduced-fat Cheddar cheese


Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta, cook for 8 to 10 minutes, until al dente, and drain.               

Heat oil in a large heavy skillet over medium heat. Saute onion, jalapeno, and green bell pepper until onions are soft and translucent. Stir in tomatoes, wine, and kalamata olives. Simmer 15 minutes. Toss pasta with sauce until evenly coated. Pour into a 9x13 inch baking dish. Sprinkle with feta cheese and Cheddar cheese.               

Bake 5 minutes in the preheated oven. Set oven to broiler setting. Broil for 5 minutes, or until topping is golden brown and bubbly.               

I threw in sundried tomatoes to the mix for some additional flavor.  It goes really well with everything else in there.  I also used quinoa pasta. I just like it better.  I also lightened up the feta cheese and went with reduced fat.  For the wine, merlot :)

Overall I like the dish, but it's nothing special.  I'll probably make it again at some point.  Although, I generally stay away from pasta dishes unless there's something irresistible about them (like the Butternut Squash Mac & Cheese).

Makes 8 servings, 420 calories/serving.

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