METHOD
Wash, peel and chop the vegetables. In a non-stick large and deep frying pan, heat the extra virgin olive oil. Add the onion and garlic and sauté. Then, add the carrot and finally the peppers.
Wait for them to soften, add the ouzo, the tomato, salt, pepper and paprika.
Allow about 15 minutes for the sauce to thicken. Meanwhile, we have already put water in a pot to boil our penne pasta.
After that 15 minutes, add the seafood cocktail to the sauce and let it cook together for another 6 minutes.
Finally, take the penne pasta that you have boiled and drained and add them to your pot as well, stirring to incorporate them into the sauce.
TIP: We prepare our sauces first when we want to put them in our pasta. This way we don’t have to use extra material (like butter or oil) to the pasta so it doesn’t stick.
Harokopeio University,
Department of Nutrition and Dietetics Science
Nutrition information
|
Per 100 gr
|
% RI*
|
| Energy |
493 Kcal/ 2063 KJ |
24,7% |
| Fat |
18 g |
25,6% |
| Saturated Fat |
2,7 g |
13,3% |
| Carbohydrate |
43,6 g |
16,8% |
| Sugar |
6,2 g |
6,9% |
| Dietary fiber |
10,7 g |
– |
| Protein |
32 g |
64% |
| Salt |
1,9 g |
31% |
*RI= *Reference intake of an average adult (8400 KJ / 2000 kcal)
