Pasta Rootanesca

• 2 teaspoons olive oil
• 2 cups diced onion
• 1 cup diced carrot
• 1 cup diced fennel bulb
• 3 garlic cloves, minced
• 1/2 teaspoon dried oregano
• 1/4 to 1/2 teaspoon crushed red pepper
• 1 cup water
• 2 tablespoons capers
• 1/4 cup pitted chopped kalamata olives
• 2 tablespoons balsamic vinegar
• 1 (25.5-ounce) jar fat-free marinara sauce
• 6 cups hot cooked vermicelli (12 ounces uncooked pasta)

1. Heat oil in a large nonstick skillet over high heat. Add onion and next 5 ingredients (onion through red pepper); saute 5 minutes. Add water, capers, olives, vinegar, and marinara sauce, and bring to a simmer over medium heat, stirring frequently. Serve over vermicelli.

olive oil, onion, carrot, fennel bulb, garlic, oregano, red pepper, water, capers, kalamata olives, balsamic vinegar, marinara sauce, hot cooked vermicelli

Taken from www.myrecipes.com/recipe/pasta-rootanesca (may not work)