Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Goat Cheese | 1 oz (28g) | 103 |
| Red Bell Pepper | 1 medium (119g) | 31 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 large red bell peppers
- 2 tsp olive oil
- ¼ cup red wine
- 1–2 cloves garlic
- Basil to taste
- Oregano to taste
- 4 oz (115 g ) goat cheese (e.g. bouchon, crottin, or generic chevre)
- 1 lb (450 g) pasta
- Tabasco sauce , to taste
Directions
Skin and finely chop or process the red peppers.
Place chopped peppers in saucepan , and cover with water. Crush and add garlic.
Cover the pot and bring to a simmer . Stir in wine and olive oil.
Add basil, oregano, and Tabasco, stirring occasionally at simmer; allow sauce to begin cooking down.
While you're doing this, start boiling the pasta in salted water. Remember that the sauce just needs to take its sweet time to cook down.
Cut the rind from the goat cheese; you only want the inner part for this.
As soon as the pasta and sauce are ready, toss them and the goat cheese together in your serving dish. You have to do this fast, so the goat cheese will melt through the sauce and over the pasta. Stirring the goat cheese into the sauce could result in burned sauce.