Thursday, January 21, 2010

Pepper & Tomato Pasta

1 lb. linguine or thin spaghetti ($.79)
2 cans (28 oz.) crushed tomatoes, Italian-style or regular ($2.50)
2 large roasting bell peppers (red and orange), chopped fine ($.80)
3 T. olive oil ($.20)
1 tsp. fennel seed ($.10)
1 T. basil ($.10)
3 cloves minced garlic ($.20)

Prepare pasta according to package directions.

Meanwhile, in a large, nonstick skillet, add olive oil and peppers, sautee for 5-6 minutes or until slightly tender. Stir in tomatoes, basil, and fennel seed. Cook over medium low for 10-15 minutes, until flavors are combined.

Serve sauce over pasta.

Yields = 6-8 servings
$4.69

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