Yield: 4 Servings
|2 tablespoons||Olive oil|
|1||Onion; sliced and quartered|
|1||Clove garlic; minced|
|1||Jar (7-oz) roasted peppers; not drained|
|⅛ cup||Chopped black olives|
|⅛ cup||Chopped fresh herbs (parsley; basil; etc.)|
|1 pounds||Cooked spaghetti|
From: Fran <frich@...>
Date: Wed, 7 Aug 1996 19:45:20 -0500 Cut bacon into ¼-inch pieces. Cook in medium skillet over low heat until lightly browned; drain off most of fat. Add olive oil. Add onion and saute over low heat until golden, about 8 minutes. Stir in garlic; saute 1 minute. Add roasted peppers in thin strips, with juice. Add olives, herbs.
Stir over medium heat 2 minutes. Toss with cooked spaghetti.
EAT-L Digest 6 August 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .