1. Cut the peppers in half, discard the core and seeds and cut flesh into bite size chunks. 2. Put the tomatoes in a bowl. Cover with boiling water for about 40 seconds then plunge into cold water. Peel off the skins and chop the flesh. Chop the onion. Crush the peperoncino. 3. Heat the oil in a medium saucepan, add onion and peppers and fry until softened. Add the peperoncino, tomatoes, bay leaves, salt and pepper. Cover and simmer for 20 minutes. 4. Meanwhile, cook the pasta in plenty of boiling salted water for about 10 minutes. 5. Chop the pistachio nuts. When the sauce is cooked, stir in the nuts and adjust the seasoning. 6. Drain the pasta, stir in the sauce and serve with Parmesan cheese. NOTES : Serve this dish as a starter or part of a main course.
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|Serving Size: 1 Serving (91g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 130 (66%)|
|Amt Per Serving||% DV|
|Total Fat 14.4g||19 %|
|Saturated Fat 2.6g||13 %|
|Monounsaturated Fat 7.1g|
|Polyunsanturated Fat 3.9g|
|Cholesterol 5.5mg||2 %|
|Sodium 135.7mg||5 %|
|Potassium 338.6mg||9 %|
|Total Carbohydrate 10.8g||3 %|
|Dietary Fiber 3.4g||14 %|
|Sugars, other 7.4g|
|Protein 8.5g||12 %|
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Calories per serving: 196
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