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Tomato and Pepper Pasta Sauce with Fresh Spaghetti
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This colourful pasta sauce with sweet piquante peppers, is quick and easy to make, and delicious tossed through spaghetti.
Use the drained oil from the tomatoes to make up the quantity of olive oil in the recipe. If cooking for two, halve the quantity of spaghetti and store the excess sauce in an airtight container in the fridge for up to three days.
Typical values per serving:
This recipe was first published in March 2007.