Yield: 1 Servings
|½ pack||(16 oz.) mostaccioli or penne macaroni|
|1 large||Red pepper|
|1 large||Yellow pepper|
|1 large||Green pepper|
|3 tablespoons||Olive or salad oil|
|3 tablespoons||Balsamic or red wine vinegar|
|¾ teaspoon||Dried basil leaves|
|½ teaspoon||Cracked black pepper|
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