Categories: Pasta, Low-cal 
      Yield: 4 servings 
  
      1 sm Red bell pepper                14 1/2 oz Canned stewed tomatoes 
      1    Carrot                              1 tb Tomato paste 
      1    Garlic clove                      1/2 lb Perciatelli or spaghetti 
      2 tb Oil                               1/3 c  Green olives w/ pimiento 
    1/2 ts Salt                           
 
--------------------------NUTRITIONAL INFORMATION-------------------------- 
    326    * calories per serving            847    * mg sodium per serving 
      9    * g protein per serving            53    * g carbohydrate per serving 
      9    * g fat per serving             
  
  Chop pepper and carrot.  Mince garlic.  In a large frying pan, heat the oil 
  over medium heat.  Add the chopped pepper, carrot, garlic and salt. Cook, 
  stirring occasionally, until vegetables are tender, 7 to 10 minutes. Stir 
  in stewed tomatoes and tomato paste, reduce heat to low and cook 5 minutes 
  longer.  Cook the pasta in a large pot of boiling salted water until just 
  done.  Drain.  Add to the sauce with the olives and toss. Taste and add 
  salt if needed.  Serve hot. 
   
  Work time: 20 minutes Total time: 30 minutes 
   
  Source: FIRST magazine, November 1991 From: KAREN MINTZIAS Date: 03-11-93 
  (00:36)