Ingredients:
- 6 commercially pickled cherry peppers, seeded, rinsed and cut into quarters (red ones look the best)
- 1 tsp italian broad-leaf parsley
Directions:
- In large pot (or wok), heat olive oil and add garlic; cook garlic over medium heat until it becomes fragrant (do not brown), then remove garlic and discard.
- Add cherry peppers and scallions and cook (over medium heat) until the pepper skins begin to bubble. Add everything else except for the pasta and bring to boil.
- Reduce heat and simmer for 15-20 minutes. Meanwhile, boil pasta (salted water until al dente.) Drain pasta and add to sauce mixture, tossing until thoroughly mixed. Generously sprinkle with grated Romano or Parmesan cheese.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 565.23 Kcal (2367 kJ) | ||
| Calories from fat | 125.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.95g | 21% | |
|---|---|---|---|
| Cholesterol | 2.27mg | 1% | |
| Sodium | 521.07mg | 22% | |
| Potassium | 753.7mg | 16% | |
| Total Carbs | 94.89g | 32% | |
| Sugars | 13.21g | 53% | |
| Dietary Fiber | 8.13g | 33% | |
| Protein | 15.81g | 32% | |
| Vitamin C | 13.7mg | 23% | |
| Iron | 399.5mg | 2219% | |
| Calcium | 59.5mg | 6% | |
| Amount Per 100 g | |||
| Calories | 182.39 Kcal (764 kJ) | ||
| Calories from fat | 40.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.5g | 21% | |
|---|---|---|---|
| Cholesterol | 0.73mg | 1% | |
| Sodium | 168.14mg | 22% | |
| Potassium | 243.21mg | 16% | |
| Total Carbs | 30.62g | 32% | |
| Sugars | 4.26g | 53% | |
| Dietary Fiber | 2.62g | 33% | |
| Protein | 5.1g | 32% | |
| Vitamin C | 4.4mg | 23% | |
| Iron | 128.9mg | 2219% | |
| Calcium | 19.2mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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