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Roast Pepper Recipe
|Extra virgin olive oil||6 Tablespoon|
|Garlic||2 Clove (10 gm), finely chopped|
|Chili flakes||1⁄2 Teaspoon, crushed|
|Black pepper||To Taste|
|Dried pasta||1 Pound (500 Grams)|
|Chopped flat leaf italian parsley||3 Tablespoon|
Calories 677 Calories from Fat 233
% Daily Value*
Total Fat 25 g38.4%
Saturated Fat 1.7 g8.3%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 111.2 mg4.6%
Total Carbohydrates 92 g30.6%
Dietary Fiber 7.3 g29.3%
Sugars 9.4 g
Protein 16 g31.8%
Vitamin A 98.6% Vitamin C 296.1%
Calcium 3% Iron 18.6%
*Based on a 2000 Calorie diet
Cut into strips 5cm (2in) long and 1cm (1/2 in) wide.
Heat oil in a large frying pan.
Add garlic and chilli flakes and cook over medium-high heat until fragrant, 1 minute.
Add peppers and cook, stirring occasionally, until flavours are blended, 4 minutes.
Add salt and pepper to taste.
Meanwhile, cook pasta in a large pot of boiling, salted water, until firm to the bite.
Add drained pasta with parsley to the hot peppers.
Drizzle with additional olive oil, if using.