| 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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