Chop onion & garlic finely. heat oil. Add onions, turn back heat. Add garlic & oregano. Let cook slowly.
Boil kettle, preheat oven to 180C.
Chop courgette. Chop red pepper finely. Add to pan. Turn up heat slightly and cook for 5/7mins.
Boil pasta in saucepan.
Add 2 tins chopped tomatoes, balsamic vinegar and some puree and stir.Chop olives in half and add.
Let cook for 15-20mins. Add pasta after about 5-10mins don't overcook the pasta in water when they still have some bite add them to the mix to finish. Stir mix well.
Add mix to oven dish, add cheese to top.
Optional: Break 4 eggs over top.
Cook in oven for 20mins or until cheese is golden.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (500g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 116 (22%)|
|Amt Per Serving||% DV|
|Total Fat 12.9g||17 %|
|Saturated Fat 5.1g||25 %|
|Monounsaturated Fat 4.2g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 225mg||69 %|
|Sodium 1062.4mg||37 %|
|Potassium 975.2mg||26 %|
|Total Carbohydrate 77.6g||23 %|
|Dietary Fiber 7.7g||31 %|
|Sugars, other 69.9g|
|Protein 27g||39 %|
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: 521
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