Penne with Sun Dried Tomatoes and Vinegar Peppers

Penne with Sun Dried Tomatoes and Vinegar Peppers
Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 569.4
  • Total Fat: 22.8 g
  • Cholesterol: 30.1 mg
  • Sodium: 769.6 mg
  • Total Carbs: 69.3 g
  • Dietary Fiber: 6.1 g
  • Protein: 22.6 g

View full nutritional breakdown of Penne with Sun Dried Tomatoes and Vinegar Peppers calories by ingredient


Introduction

Credit taste of Italia Jan/Feb 2013
I liked this dish because of the vinegar
peppers. spicv-sweet and often with a
pinch of red pepper flakes. lt is a very
tasty pasta dish. Credit taste of Italia Jan/Feb 2013
I liked this dish because of the vinegar
peppers. spicv-sweet and often with a
pinch of red pepper flakes. lt is a very
tasty pasta dish.
Number of Servings: 6

Ingredients

    1/4 cup extra virgin olive oil
    2 tablespoons butter
    1/2 cup finely chopped onion
    3 cloves garlic, minced
    Pinch of red pepper flakes, optional
    1/2 cup finely chopped sun-dried tomatoes (packed In oil}
    1/2 cup finely chopped (cored and seeded) Italian vinegar peppers
    1/2 cup sliced black olives
    16 oz Penne
    1/4 cup grated Parmesan for garnish

Directions

Heat the oil and butter in a large skillet
and add the onions; cook 4 minutes.
stirring several times. Add the garlic and
the optional red pepper flakes. Cook 1
minute longer and stir.
add the tomatoes, olive, vinegar peppers,
salt and pepper and cook. uncovered, 15
to 20 minutes. Cook the penne in rapidly,
salted. boiling water until al dente. Drain
well and add to the skillet to marry the
sauce. Toss and toss again. Sprinkle with
basil. Serve and toss the parmesan.
Makes 6 servings.

Serving Size: 6

Number of Servings: 6

Recipe submitted by SparkPeople user DAVEBOGUE.