Spiralli with semi-dried tomatoes and pinenuts
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 500 | grams | Spiralli pasta |
| 125 | grams | Semi-dried tomatoes; chopped |
| 1 | small | Red capsicum; finely chopped |
| 5 | Anchovy fillets; chopped | |
| ½ | cup | Pinenuts |
| Freshly grated parmesan | ||
Directions
1. Cook pasta in plenty of boiling water until al dente.
2. Heat a heavy-based pan and lightly toast the pinenuts. Remove from pan and set aside. If there is any oil with the tomatoes, then heat in pan. If not, then heat 1 tablespoon extra virgin olive oil. Add capsicum and cook until tender.
3. Stir in anchovies, pinenuts and tomatoes and heat through. Drain pasta and place in serving bowl. Add tomato and pinenut sauce and toss through.
Converted by MC_Buster.
Per serving: 42 Calories (kcal); 2g Total Fat; (42% calories from fat); 6g Protein; 0g Carbohydrate; 17mg Cholesterol; 734mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
Related recipes
- Lamb spirals with goat cheese ravioli
- Pane di spagne
- Pasta & pine nuts
- Pasta and pine nuts
- Pasta with mushrooms, sun- dried tomatoes and pine nuts
- Pasta with pine nuts & sun-dried tomatoes
- Pasta with pine nuts and sun-dried tomatoes
- Pasta with tomatoes, pine nuts and basil
- Pasta with tomato~ eggplant~ & pine nuts
- Pinolati
- Pizza spirals
- Spaghetti with cherry tomatoes
- Spaghetti with mushrooms, pistachios and hazelnuts
- Spinach with olives, raisins and pine nuts
- Spinach with pine nuts
- Spiral stuffed focaccia with 2 fillings
- Taglierini with zucchini, lemon, pinenuts and herbs
- Tomato olive spirals
- Tortellini with sun dried tomatoes & pepperoni sauce
- Triglie con pinoli e passerine