| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Christmas, Pasta | 4 | Servings | ||
INGREDIENTS
| 1 | sm | Red bell pepper |
| 1 | Carrot | |
| 1 | Garlic clove | |
| 2 | tb | Oil |
| 1/2 | ts | Salt |
| 14 1/2 | oz | Canned stewed tomatoes |
| 1 | tb | Tomato paste |
| 1/2 | lb | Perciatelli or spaghetti |
| 1/3 | c | Green olives w/ pimiento |
| 326 | * calories per serving | |
| 9 | * g protein per serving | |
| 9 | * g fat per serving | |
| 847 | * mg sodium per serving | |
| 53 | * g carbohydrate per serving |
INSTRUCTIONS
NUTRITIONAL INFORMATION 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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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