Serves
4
8oz mini penne pasta
1tbl Brando's Extra Virgin Olive Oil
1 Cup Julianne cut red bell pepper
1/4
Cup Onion, chopped
3Tbl Bellamessa Original Tomato Bruschetta
1 tsp chopped fresh garlic
2 Tbl grated Parmesan cheese, garnish
Cook the pasta in boiling water until al dente. Drain and reserve warm.Add the Brando's oil to a sauté pan over medium heat and sauté the bell pepper and onion. When soft, reduce heat and add the Bellamessa Tomato Bruschetta spread and chopped garlic. Incorporate together until heated. Add the vegetable mixture to the pasta along with the chopped parsley and toss until coated. Serve immediately and garnish with grated Parmesan cheese.
© Chef Johnny 200
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