| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Dairy | Vegetarian | Veg2, Vegetarian | 4 | Servings |
INGREDIENTS
| 3 | Yellow and red peppers | |
| 4 | Ripe tomatoes, preferably | |
| plum | ||
| 1 | Red onion | |
| 2 | Peperoncino | |
| 2 | T | Olive oil, 2 to 3 |
| Bay leaves | ||
| Salt and pepper | ||
| 4 | oz | Dried pasta, such as penne |
| rigate | ||
| 4 | oz | Pistachio nuts |
| 4 | T | Freshly grated Parmesan |
| cheese | ||
| minutes. Chop the pistachio nuts. When the sauce i, minutes. Chop the pistachio nuts. When the sauce is |
INSTRUCTIONS
Cut the peppers in half, discard the core and seeds and cut flesh into bite size chunks. Put the tomatoes in a bowl. Cover with boiling water for about 40 seconds then plunge into cold water. Peel off the skins and chop the flesh. Chop the onion. Crush the peperoncino. Heat the oil in a medium saucepan, add onion and peppers and fry until softened. Add the peperoncino, tomatoes, bay leaves, salt and pepper. Cover and simmer for 20 minutes. Meanwhile, cook the pasta in plenty of boiling salted water for about cooked, stir in the nuts and adjust the seasoning. Drain the pasta, stir in the sauce and serve with Parmesan cheese. Converted by MC_Buster. NOTES : Serve this dish as a starter or part of a main course. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 633
Calories From Fat: 331
Total Fat: 38g
Cholesterol: 41.8mg
Sodium: 957.2mg
Potassium: 633mg
Carbohydrates: 46.1g
Fiber: 5.6g
Sugar: 8.6g
Protein: 29.8g