Directions:
- Cook fettuccine al dente by following the package directions; drain; rinse under cold water; drain completely and set aside.
- To make the dressing: in a small bowl, mix together the vinegar, sugar, salt, and pepper.
- Whisk until the salt and sugar have dissolved, then whisk in the olive oil until an emulsion forms.
- Add the tomatoes, onion, capers, and oregano to a bowl; add in the dressing; toss gently to coat.
- To serve: serve fettuccine on individual plates; top with tomato mixture; sprinkle with Parmesan cheese.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 332.85 Kcal (1394 kJ) | ||
| Calories from fat | 132.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.7g | 23% | |
|---|---|---|---|
| Cholesterol | 35.53mg | 12% | |
| Sodium | 250.89mg | 10% | |
| Potassium | 332.29mg | 7% | |
| Total Carbs | 44.09g | 15% | |
| Sugars | 7.34g | 29% | |
| Dietary Fiber | 4.79g | 19% | |
| Protein | 7.71g | 15% | |
| Vitamin C | 16.2mg | 27% | |
| Iron | 2.6mg | 15% | |
| Calcium | 91.5mg | 9% | |
| Amount Per 100 g | |||
| Calories | 144.06 Kcal (603 kJ) | ||
| Calories from fat | 57.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.36g | 23% | |
|---|---|---|---|
| Cholesterol | 15.38mg | 12% | |
| Sodium | 108.59mg | 10% | |
| Potassium | 143.82mg | 7% | |
| Total Carbs | 19.08g | 15% | |
| Sugars | 3.18g | 29% | |
| Dietary Fiber | 2.08g | 19% | |
| Protein | 3.34g | 15% | |
| Vitamin C | 7mg | 27% | |
| Iron | 1.1mg | 15% | |
| Calcium | 39.6mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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