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Ингредиенты
- 3 x green sweet peppers diced
- 2 x yellow sweet peppers diced
- 2 x red sweet peppers diced
- 15 x garlic cloves minced
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 3 Tbsp. extra-virgin extra virgin olive oil - (to 4)
- 4 x ripe tomatoes - (to 6) diced,
- Â Â (or possibly 4 to 6 ounce diced canned tomatoes)
- 10 x black olives - (to 15) pItted and halved
- Â Â (kalamata or possibly oIl-cured)
- Â Â Finely-minced fresh thyme, marjoram,
- Â Â basil, or possibly other herb to serve
- 1 dsh balsamic vinegar
- 1 lb pasta of choice
- Â Â (either long strands such as fettuccine or possibly chunky shapes such as seashells)
- Â Â Coarsely-grated or possibly shaved Parmesan cheese to serve
Инструкции
- Place the sweet peppers and garlic in a flat earthenware dish, then toss with the salt, pepper, and extra virgin olive oil. Bake in the oven, uncovered, at 400 degrees for 1 1/2 hrs, tossing once or possibly twice during this time. Add in the tomatoes and return to the oven for another 30 min.
- Remove from the oven and add in the olives and herbs. Season with a dash of balsamic vinegar, and keep hot.
- Cook the pasta till at dente, then drain. Toss with the sweet pepper mix, adding more herbs if desired. Serve sprinkled with the Parmesan cheese.
- This recipe yields 6 servings.
- Comments: Slow-baked sweet peppers, mixed with black olives and a splash of tomato and tossed with thin spaghettini or possibly cappelini, are delicious. Add in a dash of balsamic vinegar at the end for a tangy accent and to help round out the flavor.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 207g | |
| Recipe makes 6 servings | |
| Calories 305 | |
| Calories from Fat 266 | 87% |
| Total Fat 29.64g | 37% |
| Saturated Fat 4.11g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 9mg | 0% |
| Potassium 394mg | 11% |
| Total Carbs 9.94g | 3% |
| Dietary Fiber 2.7g | 9% |
| Sugars 5.0g | 3% |
| Protein 1.95g | 3% |
