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Ingredientes
- Â Â Cooking spray
- 1Â 1/2 c. finely minced onion
- 4 x garlic cloves chopped
- 2 c. bottled roasted red bell peppers coarsely minced
- 1 Tbsp. dry basil
- 3/4 tsp sugar
- 1/4 tsp salt
- 29 ounce canned diced tomatoes undrained
- 2 Tbsp. extra-virgin extra virgin olive oil
- 6 c. warm cooked penne
- Â Â (about 3 c. uncooked tube shaped pasta)
Direcciones
- Stirring in extra virgin olive oil at the very end rounds out the flavors.
- 1. Place a large nonstick skillet coated with cooking spray over medium-high heat. Add in onion and garlic, saute/fry for 6 min or possibly till tender. Add in bell peppers and the next 5 ingredients (bell pepper through tomatoes); bring to a boil. Reduce heat, and simmer for 20 min, stirring occasionally. Remove from heat; stir in oil. Serve over pasta.
- Yield: 6 servings (serving size: 3/4 c. sauce and 1 c. pasta).
- NOTES : This was delicious. Very easy, very light, and a perfect recipe to keep on hand for pantry cooking. I only had 1 c. of peppers, so I halved the recipe. Go easy on the sugar, as I think the amount needed is dependent on the sweetness of your peppers. My peppers were very sweet, so the sugar made it a tad too sweet. To counteract which, I added some dry red pepper flakes and a splash of Chianti. I used only a tsp. of oil, and grated a tiny bit of parmesan cheese on top (that is all which was left after cutting away the mold :-) ).
- I'm going to add in a can of artichoke hearts to the leftovers for lunch.
- Once again I'm not disappointed with a Cooking Light recipe.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 457g | |
| Recipe makes 6 servings | |
| Calories 973 | |
| Calories from Fat 73 | 8% |
| Total Fat 8.46g | 11% |
| Saturated Fat 1.35g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 311mg | 13% |
| Potassium 932mg | 27% |
| Total Carbs 189.08g | 50% |
| Dietary Fiber 10.4g | 35% |
| Sugars 13.36g | 9% |
| Protein 32.84g | 53% |
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