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  • Work time: 20 minutes
  • Total time: 30 minutes



  1. Chop pepper and carrot.
  2. Mince garlic.
  3. In a large frying pan, heat the oil over medium heat.
  4. Add the chopped pepper, carrot, garlic and salt. Cook, stirring occasionally, until vegetables are tender, 7 to 10 minutes.
  5. Stir in stewed tomatoes and tomato paste, reduce heat to low and cook 5 minutes longer.
  6. Cook the pasta in a large pot of boiling salted water until just done. Drain.
  7. Add to the sauce with the and toss.
  8. Taste and add salt if needed.
  9. Serve hot.

Nutritional information[]

Per serving:

  • 326 calories
  • 9 g protein
  • 9 g fat
  • 847 mg sodium
  • 53 g carbohydrate