Pasta Rootanesca

Ingredients

• 2 tablespoons balsamic vinegar 
• 2 tablespoons capers 
• 1 cup carrots diced
• 0.3 teaspoon pepper red crushed
• 1 cup fennel bulb diced
• 3  garlic cloves minced
• 0.3 cup kalamata olives pitted chopped
• 25.5 ounce tomatoes fat-free
• 2 teaspoons olive oil 
• 2 cups onion diced
• 0.5 teaspoon oregano dried
• 6 cups vermicelli hot cooked uncooked (12 ounces pasta)
• 1 cup water 

Equipment

• frying pan

Directions

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