Pasta con Peperoni e Olive

Pasta con Peperoni e Olive is a vibrant Italian breakfast dish featuring tender pasta tossed with sweet bell peppers and briny olives, making it a delightful way to start the day. This kosher recipe brings together fresh flavors and wholesome ingredients for a satisfying meal.

Ingredients

• Pasta (e.g., spaghetti) - 150 grams
• Red bell pepper - 1 medium, sliced
• Yellow bell pepper - 1 medium, sliced
• Black olives - 50 grams, pitted and sliced
• Garlic - 2 cloves, minced
• Olive oil - 2 tablespoons
• Salt - to taste
• Black pepper - to taste
• Fresh basil - a handful, chopped
• Parmesan cheese - 30 grams, grated (optional for kosher)

Steps

1. Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente.
2. While the pasta is cooking, heat the olive oil in a large skillet over medium heat.
3. Add the minced garlic and sauté for about 1 minute until fragrant.
4. Add the sliced red and yellow bell peppers to the skillet and cook for 5-7 minutes until they are softened.
5. Stir in the sliced black olives and cook for an additional 2 minutes.
6. Once the pasta is cooked, reserve 1/2 cup of pasta water and drain the rest.
7. Add the drained pasta to the skillet with the peppers and olives, tossing to combine.
8. If the mixture seems dry, add reserved pasta water a little at a time until desired consistency is reached.
9. Season with salt and black pepper to taste, and stir in the chopped fresh basil.
10. Serve hot, topped with grated Parmesan cheese if desired.

Nutrition

• Calories: 400
• Protein: 10 g
• Carbs: 60 g
• Fiber: 4 g
• Sugar: 4 g
• Sodium: 600 mg
• Cholesterol: 5 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins A and C from bell peppers, supporting immune health.
• Contains healthy fats from olive oil, beneficial for heart health.

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