| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Sami | 1 | Servings | ||
INGREDIENTS
| 1/2 | 16 oz. mostaccioli or | |
| penne macaroni | ||
| Salt | ||
| 1 | Red pepper | |
| 1 | Yellow pepper | |
| 1 | Green pepper | |
| 1 | Onion | |
| 3 | T | Olive or salad oil |
| 1 | T | Sugar |
| 3 | T | Balsamic or red wine vinegar |
| 3/4 | t | Dried basil leaves |
| 1/2 | t | Cracked black pepper |
INSTRUCTIONS
About 30 minutes before serving, in saucepan, prepare mostaccioli as label directs, using 2 teaspoons of salt in water; drain. Return pasta to saucepan. Meanwhile, cut peppers and onion into 1/2 inch wide strips. In 12 inch skillet over medium heat, in hot olive or salad oil, cook peppers, onion and 1 1/2 teaspoons of salt until vegetables are tender and browned, about 15 minutes. Stir in sugar, vinegar, basil and cracked black pepper; heat through. Toss pepper mixture with pasta; makes 4 main-dish servings. Each serving: About 350 calories, 11 g fat, 0 mg cholesterol, 940 mg sodium. Posted to FOODWINE Digest 13 Sep 96 From: Joe Ames <[email protected]> Date: Sat, 14 Sep 1996 08:22:47 -0400
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