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Ingredients
- 1 x 6 ounces thin pasta, (capellini)
- 1/2 c. green olive, quartered
- 1/3 c. red bell pepper, diced
- 1/3 c. green bell pepper, diced
- 2 x cloves garlic, chopped
- 1 dsh cayenne
- Â Â paprika
- 1/4 tsp salt
- 1Â 1/2 Tbsp. flour
- 1/4 c. extra virgin extra virgin olive oil
- 1/3 c. parmesan cheese, freshly grated
Directions
- 1 Cook the pasta to desired doneness. Drain, rinse in cool water, and set aside.
- 2 saute/fry olives, peppers, and garlic in a little water over medium heat till peppers are soft.
- 3 in a small bowl, mix cayenne, paprika (use 2 to 3 dashes), and salt with the flour. Add in oil to vegetables. Sprinkle flour mix over the olive and peppers and stir. continue cooking over low heat for a few seconds.
- 4 add in the pasta and toss till all noodles are coated and olives are spread throughout. Toss the Parmesan cheese into pasta at the last minute and serve immediately.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 465g | |
| Calories 2279 | |
| Calories from Fat 1558 | 68% |
| Total Fat 174.51g | 218% |
| Saturated Fat 28.69g | 115% |
| Trans Fat 0.0g | |
| Cholesterol 29mg | 10% |
| Sodium 1109mg | 46% |
| Potassium 622mg | 18% |
| Total Carbs 143.63g | 38% |
| Dietary Fiber 7.5g | 25% |
| Sugars 7.66g | 5% |
| Protein 37.35g | 60% |
