 |
Instructions |
 |
|
|
|
|
| |
1.
|
Chop pepper and carrot. Mince garlic. In a large frying pan, heat the oil over medium heat. Add the chopped pepper, carrot, garlic and salt. Cook, stirring occasionally, until vegetables are tender, 7 to 10 minutes. Stir in stewed tomatoes and tomato paste, reduce heat to low and cook 5 minutes longer. Cook the pasta in a large pot of boiling salted water until just done. Drain. Add to the sauce with the olives and toss. Taste and add salt if needed. Serve hot.
|
|
| |
|
Work time: 20 minutes Total time: 30 minutes
|
|
| |
|
Source: FIRST magazine, November 1991 From: KAREN MINTZIAS Date: 03-11-93 (00:36)
|
|
| |
|
|
|
|
|
