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Sunday, February 19, 2017

Whole Wheat Pasta with Peppers, Tomatoes and Olives

By The Canadian Living Test Ktichen
Pantry ingredients plus fresh sweet peppers add up to a colourful must-have dish. Serve with Parmesan cheese to sprinkle over top. 

2 tbsp extra-virgin olive oil
3 sweet yellow and/or orange or red peppers , thinly sliced
1 small onion , thinly sliced
2 minced cloves of garlic
1 tsp dried marjoram
1/4 tsp salt
1/4 tsp pepper
1 pinch hot pepper flakes
2 plum tomatoes , diced
1/4 cup l oil-cured black olives , halved and pitted
2 tbsp cider vinegar or wine vinegar
8 oz whole wheat spaghettini
1/4 cup chopped fresh parsley

In large skillet, heat oil over medium heat; fry sweet peppers, onion, garlic, marjoram, salt, pepper and hot pepper flakes, stirring often, until saucy and very tender, about 18 minutes.

Add tomatoes, olives and vinegar; cook, stirring, until heated through, about 1 minute.

Meanwhile, in large pot of boiling salted water, cook pasta until tender but firm, about 8 minutes. Drain and return to pot, reserving 1/2 cup (125 mL) cooking water. Add pepper mixture and parsley; toss to coat, adding enough of the reserved cooking water to moisten.

Source : Canadian Living Magazine: January 2007

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