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Yield: Serves 4
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| This Neapolitan recipe is really the simple but inspired combination of a classic peperonata, a dish usually served to accompany a main course, with pasta. It is a demonstration, if one is needed, of how easily pasta can adapt to any kind of sauce. |
RECIPE INGREDIENTS
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DIRECTIONS
Wash the bell peppers, remove the ribs and seeds, and cut into very thin strips. In a large skillet, gently fry the garlic in the oil. Before the garlic colors, add the bell peppers and cook until they are limp.
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Add the capers, olives and tomatoes and adjust the seasonings. Cook until all the ingredients combine into a well-blended sauce.
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Cook the fettuccine in plenty of boiling salted water until al dente; drain. Transfer the pasta to the skillet and stir rapidly; sprinkle the Parmesan on top and serve.
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Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield: Serves 4
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| Calories: | 481 |
Fat. Total: | 25g |
Carbohydrates, Total: | 53g |
| Cholesterol: | 11mg |
Sodium: | 1056mg |
Protein: | 15g |
| Fiber: | 5g |
% Cal. from Fat: | 47% |
Fat, Saturated: | 0g |
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