| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Sami |
July 1995 |
1 |
servings |
INGREDIENTS
| 3 |
md |
Vined ripened tomatoes; seeded and chopped |
| 1 |
md |
Yellow bell pepper; chopped fine |
| 2 |
|
Garlic cloves; to taste, minced |
| 1 |
c |
Coarsely grated mozzarella; (about 4 ounces) |
| 1/2 |
c |
Nicoise or other brine-cured black olives; pitted and halved |
| 3 |
tb |
Extra virgin olive oil |
| 1 |
tb |
Balsamic vinegar; or to taste |
| 1/2 |
lb |
Cavatappi; (sometimes called |
|
|
; tortiglioni or |
|
|
; serpentini) or |
|
|
; other spiral shaped |
|
|
; pasta such as |
|
|
; rotini |
| 3/4 |
|
Finely chopped mixed fresh herbs such as; parsley, and mint |
|
|
; basil, leaves |
INSTRUCTIONS
In a large bowl combine tomatoes, bell pepper, garlic mozzarella, olives,
oil, vinegar, and salt and pepper to taste and let sauce stand 30 minutes.
While sauce is standing, in a 6-quart kettle bring 5 quarts salted water to
a boil. Add pasta and cook untilal dente.
Drain pasta well and transfer to bowl containing sauce. Add herbs and toss
well.
Serves 2.
Gourmet July 1995
Converted by MC_Buster.
Per serving: 401 Calories (kcal); 41g Total Fat; (88% calories from fat);
2g Protein; 10g Carbohydrate; 0mg Cholesterol; 4mg Sodium Food Exchanges: 0
Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 8 Fat; 0 Other
Carbohydrates
Converted by MM_Buster v2.0n.
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