1 red or yellow bell pepper
3 large, ripe tomatoes
1 clove of garlic
1/4 cup olive oil
1 large onion, cut into rings
3 green tomatoes, cut into rings
black pepper and thyme to taste
1 tablespoon chopped fresh parsley
1/2 package conch-shaped pasta
1 red or yellow bell pepper
3 large, ripe tomatoes
1 clove of garlic
1/4 cup olive oil
1 large onion, cut into rings
3 green tomatoes, cut into rings
black pepper and thyme to taste
1 tablespoon chopped fresh parsley
1/2 package conch-shaped pasta
Roast the red bell pepper over medium heat until charred on all sides
Let it cool and then peel off the skin
Cut the bell pepper into thin strips
Place the ripe tomatoes in a bowl
Pour boiling water over them, let sit for 1 minute, then peel and cut into thick slices
Heat the olive oil in a pan over medium heat
Add the garlic and cook until fragrant
Add the onion rings and cook for 10 minutes, stirring constantly
Add the bell pepper strips and cook until tender
Add the ripe tomatoes and cook for an additional 5 minutes
Stir in the green tomatoes, black pepper, thyme, and parsley
Cook for another 5 minutes
Remove from heat and let cool
Serve over pasta
Each serving has approximately 255 calories.
