3 Long Italian peppers,chopped 2 oz.
Tantillo California Extra Virgin Olive Oil
3 Garlic Cloves
1 cup Tantillo Artisanal Paccheri Pasta
8 oz. Tantillo Chopped Tomatoes
3 oz. Peas
1 oz. Parsley, finely chopped
1 pinch Parmesan Cheese
Sea Salt and pepper to taste
1
Cook the garlic in Tantillo California Extra Virgin Olive Oil on medium heat for about 2 minutes.
2
Add Tantillo Chopped Tomatoes, peas, and long Italian peppers to pan.
3
Separately, cook the Paccheri pasta in boiling water for 7 minutes or until al dente.
4
Drain pasta, and add to sauté pan.
5
Cook everything together for 5 minutes on medium heat.
6
Serve hot, sprinkle cheese.
Ingredients
3 Long Italian peppers,chopped 2 oz.
Tantillo California Extra Virgin Olive Oil
3 Garlic Cloves
1 cup Tantillo Artisanal Paccheri Pasta
8 oz. Tantillo Chopped Tomatoes
3 oz. Peas
1 oz. Parsley, finely chopped
1 pinch Parmesan Cheese
Sea Salt and pepper to taste
Directions
1
Cook the garlic in Tantillo California Extra Virgin Olive Oil on medium heat for about 2 minutes.
2
Add Tantillo Chopped Tomatoes, peas, and long Italian peppers to pan.
3
Separately, cook the Paccheri pasta in boiling water for 7 minutes or until al dente.
4
Drain pasta, and add to sauté pan.
5
Cook everything together for 5 minutes on medium heat.
6
Serve hot, sprinkle cheese.
