*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
I loved how easy and delicious this dish was. I did make some modifications though which I think truly added to the flavor of this dish. I added olives and a couple splashes of red wine as the sauce was simmering. I used pennine rigate instead of fusili. After tossing the pennine in the sauce I added some crumbled feta cheese and then tossed again. I served with grated parmesan cheese on top. This dish is to die for....so yummy.
Very good recipe! Definitely add salt. I added a splash of red wine and some Italian spice and a dash of fat-free creamer and I think it would have been fantastic without the pesto which itself was great. The addition of the pesto makes the red tomato sauce an unusual color...I didn't mind but it might throw off kids or people who aren't expecting it. All in all a success.
Okay well this is good and will do for a busy day. It is a no-brainer soooo easy to make and I did not even have to buy any of the ingredients since I already had them all on hand. I might make this again but will add grilled chicken.
This is a very good dish I will make again! Modifications: I used long fusili and topped the pasta with pieces of grilled chicken. I added kalamata olives and a couple splashes of red wine to the sauce as other reviewers suggested.