Eyeballs and worms

Yield: 4 servings

Measure Ingredient
1 small Red bell pepper
1 \N Carrot
1 \N Garlic clove
2 tablespoons Oil
½ teaspoon Salt
326 \N * calories per serving
9 \N * g protein per serving
9 \N * g fat per serving
14½ ounce Canned stewed tomatoes
1 tablespoon Tomato paste
½ pounds Perciatelli or spaghetti
⅓ cup Green olives w/ pimiento
847 \N * mg sodium per serving
53 \N * g carbohydrate per serving


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 Source: FIRST magazine, November 1991 From: KAREN MINTZIAS Date: 03-11-93 (00:36)

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