Yield: 4 Servings
Measure | Ingredient |
---|---|
1 small | Red bell pepper |
1 \N | Carrot |
1 \N | Garlic clove |
2 tablespoons | Oil |
½ teaspoon | Salt |
14½ ounce | Canned stewed tomatoes |
1 tablespoon | Tomato paste |
½ pounds | Perciatelli or spaghetti |
⅓ cup | Green olives w/ pimiento |
326 \N | * calories per serving |
9 \N | * g protein per serving |
9 \N | * g fat per serving |
847 \N | * mg sodium per serving |
53 \N | * g carbohydrate per serving |
NUTRITIONAL INFORMATION
Chop pepper and carrot. Mince garlic. In a large frying pan, heat the oil over medium heat. Add the chopped pepper, carrot, garlic and salt. Cook, stirring occasionally, until vegetables are tender, 7 to 10 minutes. Stir in stewed tomatoes and tomato paste, reduce heat to low and cook 5 minutes longer. Cook the pasta in a large pot of boiling salted water until just done. Drain. Add to the sauce with the olives and toss. Taste and add salt if needed. Serve hot. Work time: 20 minutes Total time: 30 minutes