High Road: Neapolitan Peppers And Pasta

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* Exported from MasterCook *

 

Neapolitan Peppers And Pasta

 

Recipe By : The High Road to Health by Wagner and Spade, page 172

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Pasta, Couscous, Etc.

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 teaspoons cold-pressed olive oil

1 onion

quartered and sliced

3 garlic cloves -- crushed

3 sweet red peppers

seeds and membranes removed

cut into strips 1/4 inch wide

3 green bell peppers

seeds and membranes removed

cut into strips 1/4 inch wide

1 1/2 tablespoons soy sauce

1/4 teaspoon ground black pepper

1 pinch cayenne

1 cup cooked or canned tomatoes -- finely chopped

(or use tomato sauce)

1 pound whole wheat pasta

cooked according to package directions

OR homemade pasta

 

Serves four

 

Make plenty for leftovers because this is great reheated in sandwiches, in

canneloni, or in pita bread.

 

1. In a large skillet heat the oil. Add the onion and cook over medium

heat until the onion is lightly browned.

 

2. Add the garlic, peppers, soy sauce, black pepper, and cayenne and cook,

covered, for 7 minutes. Add the tomatoes or tomato sauce. Cook, covered,

at low heat for 50 minutes. The peppers should be very tender but not

mushy. If the peppers and sauce start sticking to the bottom of the pan,

cover the skillet and turn off the heat for 3 minutes. This will allow you

to stir the sauce off the bottom.

 

3. Serve over the pasta.

 

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