Eyeballs & worms
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | small | Red bell pepper |
| 1 | Carrot | |
| 1 | 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 | * calories per serving | |
| 9 | * g protein per serving | |
| 9 | * g fat per serving | |
| 847 | * mg sodium per serving | |
| 53 | * g carbohydrate per serving | |
Directions
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