Eyeballs and worms
4 servings
Quantity | Ingredient | |
---|---|---|
1 | small | Red bell pepper |
1 | Carrot | |
1 | Garlic clove | |
2 | tablespoons | Oil |
½ | teaspoon | Salt |
326 | * calories per serving | |
9 | * g protein per serving | |
9 | * 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 | * mg sodium per serving | |
53 | * 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 Source: FIRST magazine, November 1991 From: KAREN MINTZIAS Date: 03-11-93 (00:36)
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