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Ingredientes
- Skin and de-seed the roasted peppers, chop them roughly and add them to a blender or food processor. Puree the peppers until smooth along with:
- pinch salt and pepper
- 4 tbsp white wine vinegar
- 1 tbsp sugar
- 4 sprigs of fresh oregano (or 1 tbsp dried)
- 1 clove minced garlic
- The recipe does not call for any oil but you can add a few tbsp of extra virgin olive oil if you choose.
- 1/2 pound dry farfalle pasta (cooked al dente)
View Full Recipe at Rock Recipes
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 85g | |
| Calories 98 | |
| Calories from Fat 11 | 11% |
| Total Fat 1.33g | 2% |
| Saturated Fat 0.35g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 163mg | 7% |
| Potassium 229mg | 7% |
| Total Carbs 20.8g | 6% |
| Dietary Fiber 5.3g | 18% |
| Sugars 13.09g | 9% |
| Protein 1.37g | 2% |
