| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Italian | Pasta | 6 | Servings | |
INGREDIENTS
| 1 | pk | (10 oz.) dry penne cooked; keep warm |
| 2 | tb | Extra virgin olive oil |
| 1 | c | Thinly sliced onion |
| 1 | Red bell pepper; cut in 1" strips | |
| 1 | Yellow bell pepper cut in strips | |
| 1 3/4 | c | Recipe ready diced tomatoes; drained |
| 1/4 | ts | Crushed red pepper; or to taste |
| 1/4 | ts | Salt |
| 1 | tb | Chopped fresh Italian parsley |
INSTRUCTIONS
Place oil, onion and bell peppers in large skillet; cook over medium-high heat 3 to 5 minutes or until vegetables are tender. Stir in tomatoes and juice, crushed red pepper and salt. Reduce heat to low; simmer uncovered, 10-15 minutes, stirring occasionally. Toss with pasta; sprinkle with parsley. Recipe by: Unknown Cooking Magazine Posted to MC-Recipe Digest V1 #994 by L979 <L979@aol.com> on Jan 8, 1998
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