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Preparation time:
10 minutes
Cooking time:
15 minutes
Serves:
4
Calories:
170
(per serving)
Fat:
5
g (per serving)
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Ingredients
2 tbsp olive oil
1 large onion thinly sliced
1 garlic clove, crushed
2 red peppers, cored, deseeded and cut into strips
2 green peppers, cored, deseeded and cut into strips
375g/12oz chopped tinned tomatoes
1 tbsp chopped fresh basil
175g/6oz wholemeal noodles
Salt & pepper
Heat 1 tbsp of the oil in a deep frying pan. Add the onion and garlic and cook gently until soft. Add the peppers, tomatoes, basil and salt and pepper to taste. Cover and cook gently for 10 minutes
Remove the lid from the pan and cook over a high heat until most of the moisture has evaporated. Keep this vegetable mixture warm.
Meanwhile, cook the noodles in plenty of boiling salted water until just tender. Drain the noodles thoroughly and toss in the remaining olive oil. Add salt and pepper to taste.
Divide the noodles among 4 serving plates and spoon over the hot peporonata.
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