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Nutrition Facts
Serving Size 521 g
(Approx. 6 Servings)
Amount Per Serving
Calories 330 Calories From Fat 160
% Daily Value*
Total Fat 18 g 28%
Saturated Fat 4 g 20%
Trans Fat 0.0 g
Cholesterol 10 mg 3%
Sodium 460 mg 19%
Total Carbohydrate 32 g 11%
Dietary Fiber 3 g 12%
Sugars 3 g
Protein 9 g
Vitamin A 45% Iron 15%
Vitamin C 35% Calcium 6%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Pasta with Fresh Tomatoes, Olives and Herbs
Prep Time
5 minutes
Cook Time
15 minutes
Total Time
20 minutes
6  People


Recipe makes 6 Servings

1 Lb Central Market Occhi di Lupo Pasta di Gragnano IGP
3 Tbsp olive oil
2 Tbsp garlic cloves, coarsely chopped
5 sprigs of fresh oregano, leaves stripped from stems
2 sprigs of fresh rosemary, leaves stripped from stems and chopped
3 sprigs of fresh thyme, leaves stripped from stems
2 Pt Angel Sweet Tomatoes, halved
1 cup(s) pitted kalamata olives, roughly chopped
2 cup(s) baby spinach leaves, roughly chopped and pressed into cup for measuring
4 Oz goat cheese
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Heat a large pot of water to a rolling boil.
While water is heating add oil, garlic, herbs and tomatoes to a large skillet. Bring to a simmer over medium heat.
While sauce is simmering add pasta to boiling water and cook according to package directions.
Simmer sauce until tomatoes begin to soften, about 5 minutes.
Crush tomatoes gently with the back of a spoon and add olives. Continue cooking until pasta is done.
Drain pasta well and add to large skillet with sauce. Stir spinach through, just to wilt.
Top with crumbled goat cheese and stir gently. Serve immediately.


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