Yield: 1 servings
|500 grams||Spiralli pasta|
|125 grams||Semi-dried tomatoes; chopped|
|1 small||Red capsicum; finely chopped|
|5 \N||Anchovy fillets; chopped|
|\N \N||Freshly grated parmesan|
1. Cook pasta in plenty of boiling water until al dente.
2. Heat a heavy-based pan and lightly toast the pinenuts. Remove from pan and set aside. If there is any oil with the tomatoes, then heat in pan. If not, then heat 1 tablespoon extra virgin olive oil. Add capsicum and cook until tender.
3. Stir in anchovies, pinenuts and tomatoes and heat through. Drain pasta and place in serving bowl. Add tomato and pinenut sauce and toss through.
Converted by MC_Buster.
Per serving: 42 Calories (kcal); 2g Total Fat; (42% calories from fat); 6g Protein; 0g Carbohydrate; 17mg Cholesterol; 734mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.