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Penne Pasta with Beer copyright 2011 art of living,PrimaMedia,Inc/Maria Liberati Recipe
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Ingredients
- 1 pound penne pasta
- 1 glass beer
- 4 tablespoons extra virgin olive oil
- 1 clove garlic
- 1 yellow pepper
- 6 red ripe tomatoes
- 10 pitted green olives
- 1 tablespoon fresh parsley chopped
- 1 tablespoon capers
- 1 tablespoon marjoram chopped
- 1/4 cup parmigiano-reggiano grated
- salt to taste
Directions
- Cut peppers into small cubes, cut tomatoes into strips, chop garlic. Place extra virgin olive oil in saute pan, place in peppers, tomatoes, and chopped garlic. Saute for 2 minutes, then add in beer a little at a time. Saute for 15 minutes on low heat. Then add in chopped olives, capers, parsley and marjoram.
- Cook over medium high heat for 10 minutes, salt and pepper to taste. Cook pasta till al dente. Drain. Add into sauce, toss. Serve with grated parmigiano reggiano cheese
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1552g | |
| Calories 2686 | |
| Calories from Fat 872 | 32% |
| Total Fat 98.51g | 123% |
| Saturated Fat 16.35g | 65% |
| Trans Fat 0.0g | |
| Cholesterol 14mg | 5% |
| Sodium 3760mg | 157% |
| Potassium 3089mg | 88% |
| Total Carbs 381.24g | 102% |
| Dietary Fiber 31.9g | 106% |
| Sugars 34.76g | 23% |
| Protein 76.16g | 122% |
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