1 package (10 oz.) dry penne cooked, keep warm
2 tbsp Extra virgin olive oil
1 cup Thinly sliced onion
1 Red bell pepper, cut in 1" strips
1 Yellow bell pepper cut in strips
1 3/4 cup Recipe ready diced tomatoes, drained
1/4 tsp Crushed red pepper, or to taste
1/4 tsp Salt
1 tbsp Chopped fresh Italian parsley
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Place oil, onion and bell peppers in large skillet; cook over medium-high heat 3 to 5 minutes or until vegetables are tender. Stir in tomatoes and juice, crushed red pepper and salt. Reduce heat to low; simmer uncovered, 10-15 minutes, stirring occasionally.
Toss with pasta; sprinkle with parsley.
Recipe by: Unknown Cooking Magazine
Posted to MC-Recipe Digest V1 #994 by L979 <L979@aol.com> on Jan 8, 1998
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