| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Christmas, Pasta |
4 |
Servings |
INGREDIENTS
| 1 |
|
Red bell pepper |
| 1 |
|
Carrot |
| 1 |
|
Garlic clove |
| 2 |
T |
Oil |
| 1/2 |
t |
Salt |
| 14 1/2 |
oz |
Canned stewed tomatoes |
| 1 |
T |
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
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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