Yield: 4 servings
Measure | Ingredient |
---|---|
8 ounces | Linguine pasta |
2 tablespoons | Olive oil |
1 large | Zucchini, diced |
1 medium | Onion, thinly sliced |
¼ cup | Chopped TRAPPEY'S Peppers |
1 large | Garlic clove, crushed |
1 can | Chopped tomatoes, undrained (14 1/2 oz) |
½ teaspoon | Dried oregano |
¼ cup | Pitted black olives, chopped |
½ teaspoon | Salt |
\N \N | Grated parmesan cheese (opt) |
Prepare pasta according to package and set aside. In 12" skillet heat oil over medium heat and saute zucchini, onion, TRAPPEY'S peppers, and garlic 5 minutes or until vegetables are tender-crisp, stirring occasionally. Add tomatoes, oregano, olives and salt and heat to a boil. Reduce heat to low; simmer uncovered about 10 minutes, stirring frequently until mixture thickens. To serve, toss cooked pasta with vegetable mixture. Serve with parmesan cheese if desired.
NOTE: For the spiciest flavor, use TRAPPEY'S jalapeno peppers; for medium flavor, use TRAPPEY'S hot cherry peppers; and for a mild flavor, use TRAPPEY'S DULCITO Italian pepperoncini peppers.
Submitted By MICHAEL ORCHEKOWSKI On 11-22-94