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Ingredientes
- 2 Tbsp. Extra virgin olive oil
- 1 lrg Red bell pepper, diced
- 1 lrg Green bell pepper, diced
- 6 lrg Garlic cloves, minced
- 1 c. Thinly sliced stemmed liquid removed peperoncini, (about one , 16-ouncejar)
- 1/2 c. Minced fresh basil or possibly 2 Tbsp. dry
- 1 can Italian plum tomatoes with juices, (28-oz)
- 1 lb Bow-tie pasta, freshly cooked
- 8 ounce Feta cheese, coarsely crumbled
Direcciones
- Heat oil in heavy Dutch oven over medium-high heat. Add in both bell peppers and garlic. Saute/fry till peppers begin to soften, about 4 min. Fold in peperoncini and basil, then tomatoes. Simmer till sauce reduces slightly, breaking up tomatoes with back of spoon, about 5 min. Add in pasta and toss till sauce coats pasta. Add in feta and toss mix to blend.
- Serves 6.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 720g | |
| Calories 940 | |
| Calories from Fat 671 | 71% |
| Total Fat 76.19g | 95% |
| Saturated Fat 37.8g | 151% |
| Trans Fat 0.0g | |
| Cholesterol 202mg | 67% |
| Sodium 2813mg | 117% |
| Potassium 1040mg | 30% |
| Total Carbs 31.43g | 8% |
| Dietary Fiber 7.1g | 24% |
| Sugars 22.7g | 15% |
| Protein 36.44g | 58% |
