Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 sm Red bell pepper 14 1/2 oz Canned stewed tomatoes
1 Carrot 1 tb Tomato paste
1 Garlic clove 1/2 lb Perciatelli or spaghetti
2 tb Oil 1/3 c Green olives w/ pimiento
1/2 ts Salt

------------------NUTRITIONAL INFORMATION-----------------------
326 * calories per serving 847 * mg sodium per serving
9 * g protein per serving 53 * g carbohydrate per serving
9 * g fat per serving

Chop pepper and carrot. Mince garlic. In a large frying pan, heat
the oil over medium heat. Add the chopped pepper, carrot, garlic and
salt. Cook, stirring occasionally, until vegetables are tender, 7 to
10 minutes. Stir in stewed tomatoes and tomato paste, reduce heat to
low and cook 5 minutes longer. Cook the pasta in a large pot of
boiling salted water until just done. Drain. Add to the sauce with
the olives and toss. Taste and add salt if needed. Serve hot.

Work time: 20 minutes Total time: 30 minutes

Source: FIRST magazine, November 1991 From: KAREN MINTZIAS Date:
03-11-93 (00:36)

Browse by categories