Four-pepper pasta
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pack | (16 oz.) mostaccioli or penne macaroni |
| Salt | ||
| 1 | large | Red pepper |
| 1 | large | Yellow pepper |
| 1 | large | Green pepper |
| 1 | large | Onion |
| 3 | tablespoons | Olive or salad oil |
| 1 | tablespoon | Sugar |
| 3 | tablespoons | Balsamic or red wine vinegar |
| ¾ | teaspoon | Dried basil leaves |
| ½ | teaspoon | Cracked black pepper |
Directions
About 30 minutes before serving, in saucepan, prepare mostaccioli as label directs, using 2 teaspoons of salt in water; drain. Return pasta to saucepan. Meanwhile, cut peppers and onion into ½ inch wide strips. In 12 inch skillet over medium heat, in hot olive or salad oil, cook peppers, onion and 1½ teaspoons of salt until vegetables are tender and browned, about 15 minutes. Stir in sugar, vinegar, basil and cracked black pepper; heat through. Toss pepper mixture with pasta; makes 4 main-dish servings.
Each serving: About 350 calories, 11 g fat, 0 mg cholesterol, 940 mg sodium.
Posted to FOODWINE Digest 13 Sep 96 From: Joe Ames <ames@...>
Date: Sat, 14 Sep 1996 08:22:47 -0400