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Suggest a better descriptionCook the rigatoni in a large saucepan until al dente. Drain immediately and return the rigatoni to the still-warm pan with the olive oil; season the pasta to taste with salt and black pepper. While the pasta is cooking, make the Sweet Pepper Sauce. Serve the pasta on warmed plates, pour the sauce on top and sprinkle with the chopped olives. SWEET PEPPER SAUCE: Put the peppers into a saucepan with enough water to almost cover. Bring to a boil, then simmer until tender. Remove the peppers from the water, reserve the water and discard the stems and seeds. Chop and place in a blender or food processor. Add the garlic to the peppers, together with 1 1/4 cups of the cooking water, and blend to a puree. Transfer to a clean saucepan. Season with salt and pepper and reheat gently. Rose Elliot, "The Complete Vegetarian Cuisine"
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Serving Size: 1 Serving (171g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 287 | ||
Calories from Fat: 35 (12%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.9g | 5 % | |
Saturated Fat 0.5g | 3 % | |
Monounsaturated Fat 1.5g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 61.3mg | 19 % | |
Sodium 25.8mg | 1 % | |
Potassium 338.6mg | 9 % | |
Total Carbohydrate 52.1g | 15 % | |
Dietary Fiber 1.9g | 7 % | |
Sugars, other 50.2g | ||
Protein 10.5g | 15 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 287
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