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Roast Pepper and Tomato Sauce Recipe
|Extra virgin olive oil||6 Tablespoon|
|Garlic||1 Clove (5 gm), crushed|
|Crushed red chili flakes||1⁄4 Teaspoon|
|Tomatoes||6 , peeled, seeded and chopped|
|Black pepper||To Taste|
|Dried pasta||1 Pound (500 Gram)|
Calories 684 Calories from Fat 233
% Daily Value*
Total Fat 25 g38.4%
Saturated Fat 1.7 g8.4%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 110.2 mg4.6%
Total Carbohydrates 94 g31.3%
Dietary Fiber 7.7 g30.9%
Sugars 11.5 g
Protein 16 g32.8%
Vitamin A 70.6% Vitamin C 174.7%
Calcium 2.6% Iron 15.9%
*Based on a 2000 Calorie diet
Heat oil in a large frying pan.
Add garlic and chilli flakes and cook over medium heat until fragrant, 1 minute.
Add tomatoes and cook, stirring occasionally, until thick, 20 minutes.
Add peppers and cook to heat through and blend flavours, 5-10 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 to the hot sauce.
Toss well to coat.