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Pasta With Chunky Bell Peppers And Tomatoes

Fettuccine.Inn's picture
Ingredients
  Olive oil 2 Tablespoon
  Garlic cloves 2 Medium, chopped fine
  Green bell pepper 5 Ounce, halved, seeded, and cut into 1-inch chunks (Or 1 Small)
  Red bell pepper 5 Ounce, halved, seeded, and cut into 1-inch chunks (Or 1 Small)
  Yellow bell pepper 5 Ounce, halved, seeded, and cut into 1-inch chunks
  Salt free whole tomatoes 16 Ounce (1 Can)
  Double concentrate tomato paste 1 Tablespoon
  Shredded basil 1 Tablespoon (Use Fresh Ones)
  Dried oregano 2 Teaspoon
  Lemon juice 1⁄2 Tablespoon
  Pasta 1 Pound, cooked, drained
Directions

In a large skillet or saucepan, heat the oil with the garlic over moderate-to-high heat.
As soon as the garlic begins to sizzle, add the peppers and saute, stirring constantly, until they are tender, 7 to 10 minutes.
Reduce the heat to moderate-to-low and add the tomatoes, breaking them up with your hands.
Stir in the remaining ingredients and simmer until thick but still slightly liquid, 7 to 10 minutes.
Serve over cooked pasta.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Simmering
Restriction: 
Vegetarian
Ingredient: 
Pasta
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
0 Minutes
Servings: 
4

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