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Ingredientes
- 4 x tomatoes
- 2 Tbsp. extra virgin olive oil
- 3/4 c. onions, medium
- 2 tsp garlic, crushed
- 3/4 c. green capsicum
- 1/4 c. red capsicum
- 1 x bayleaf
- 1/4 tsp thyme, dry
- 1 Tbsp. basil, minced
- 1 Tbsp. butter
- 2 c. mushrooms
- 1 c. ham
- 1/10 tsp tabasco sauce
- 400 gm fettucini pepper, black
Direcciones
- Dice onions, capsicum. Slice mushrooms. Julienne ham.
- Cook pasta in boiling salted water till al dente, about 12 min. Drain well.
- Heat the oil in a saucepan and add in the onion, garlic, green pepper and crushed warm red pepper. Cook, stirring often, for about 5 min. Add in the tomatoes, bay leaf, thyme and a generous grinding of pepper. Bring to a boil and simmer 20 min.
- Spoon mix into the container of a food processor. Blend to a fine puree.
- Saute/fry mushrooms and ham in butter till tender. Add in the basil and tomato sauce. Reheat.
- Serve over pasta.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 288g | |
| Recipe makes 4 servings | |
| Calories 279 | |
| Calories from Fat 148 | 53% |
| Total Fat 16.62g | 21% |
| Saturated Fat 4.56g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 50mg | 17% |
| Sodium 1105mg | 46% |
| Potassium 758mg | 22% |
| Total Carbs 19.79g | 5% |
| Dietary Fiber 4.6g | 15% |
| Sugars 10.9g | 7% |
| Protein 13.83g | 22% |
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