Pantry ingredients plus fresh sweet peppers add up to a colourful must-have dish. Serve with Parmesan cheese to sprinkle over top.
- Portion size 4 servings
- Credits : Canadian Living Magazine: January 2007
Ingredients
Method
In large skillet, heat oil over medium heat; fry sweet peppers, onion, garlic, marjoram, salt, pepper and hot pepper flakes, stirring often, until saucy and very tender, about 18 minutes.Add tomatoes, olives and vinegar; cook, stirring, until heated through, about 1 minute.
Meanwhile, in large pot of boiling salted water, cook pasta until tender but firm, about 8 minutes. Drain and return to pot, reserving 1/2 cup (125 mL) cooking water. Add pepper mixture and parsley; toss to coat, adding enough of the reserved cooking water to moisten.
Nutritional facts Per serving: about
- Sodium 638 mg
- Protein 10 g
- Calories 328.0
- Total fat 11 g
- Cholesterol 0 mg
- Saturated fat 2 g
- Total carbohydrate 53 g
%RDI
- Iron 20.0
- Folate 16.0
- Calcium 5.0
- Vitamin A 18.0
- Vitamin C 242.0
