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Peperonata with Wholemeal Noodles

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  Olive oils 3 Tablespoon
  Onions 2 Large, peeled and thinly sliced
  Garlic 1 Clove (5 gm), peeled and crushed
  Red peppers 2 , seeded and cut into strips
  Green peppers 2 , seeded and cut into strips
  Tomatoes 450 Gram, skinned, seeded and chopped (Around 1 pound)
  Chopped basil 1 Tablespoon (Fresh Pieces)
  Salt To Taste
  Freshly ground black pepper To Taste
  Noodles 175 Gram (Around 6 ounce Of Whole Meal Variety)

1. Heat 2 tablespoons olive oil in a deep frying pan. Add the onions and garlic and cook very gently until the onions soften.
2. Add the peppers, tomatoes, basil and salt and pepper to taste. Cover and cook gently for 10 minutes.
3. Remove the lid from the pan and cook over a fairly high heat until most of the moisture has evaporated. Keep warm.
4. Meanwhile cook the noodles in plenty of boiling salted water until just tender.
5. Drain the noodles thoroughly and toss in the remaining olive oil; add salt and pepper to taste.
6. Divide the noodles among 4 serving plates and spoon the hot peperonata over the top.
7. Garnish with sprigs of fresh basil and serve immediately, as a light main course with a salad.

Recipe Summary

Difficulty Level: 
Preparation Time: 
20 Minutes
Cook Time: 
20 Minutes
Ready In: 
40 Minutes

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Average: 4.1 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 388 Calories from Fat 122

% Daily Value*

Total Fat 14 g21.4%

Saturated Fat 2.2 g11.2%

Trans Fat 0 g

Cholesterol 36.7 mg12.2%

Sodium 123.4 mg5.1%

Total Carbohydrates 58 g19.4%

Dietary Fiber 8.2 g32.8%

Sugars 14.9 g

Protein 10 g20.8%

Vitamin A 68.5% Vitamin C 279.9%

Calcium 8.5% Iron 12.6%

*Based on a 2000 Calorie diet

Peperonata With Wholemeal Noodles Recipe