Warm Tomato-Pepper Sauce, California Style Pasta

Categories: Italian6
Yield: 24 servings

2 1/2 qt Red bell peppers; chopped
5 c Thinly sliced green onions
3 tb Minced garlic
1/3 c Olive oil
8 qt Tomatoes; seeded and diced
1 2/3 c Grated parmesan cheese
1 c Black pepper
2 1/2 ts Cayenne pepper
3 lb Cooked pasta; penne

SautE9 peppers, onions and garlic in oil in a large skillet over medium
high heat until vegetables are tender-crisp. Stir in tomatoes; cook over
high heat until sauce thickens, 10-15 minutes. Stir in remaining
ingredients except pasta. Serve.

Per serving: 218 Calories (kcal); 6g Total Fat; (23% calories from fat); 8g
Protein; 36g Carbohydrate; 4mg Cholesterol; 132mg Sodium Food Exchanges: 1
Grain(Starch); 1/2 Lean Meat; 3 Vegetable; 0 Fruit; 1/2 Fat; 0 Other
Carbohydrates

Recipe by: California Tomato Commission (July 1996) http://www.tomato

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