Rating
Tantillo Recipes
 3 Long Italian peppers,chopped 2 oz.
 Tantillo California Extra Virgin Olive Oil
 3 Garlic Cloves
 1 cup Tantillo Artisanal Paccheri Pasta
 8 oz. Tantillo Chopped Tomatoes
 3 oz. Peas
 1 oz. Parsley, finely chopped
 1 pinch Parmesan Cheese
 Sea Salt and pepper to taste
1

Cook the garlic in Tantillo California Extra Virgin Olive Oil on medium heat for about 2 minutes.

2

Add Tantillo Chopped Tomatoes, peas, and long Italian peppers to pan.

3

Separately, cook the Paccheri pasta in boiling water for 7 minutes or until al dente.

4

Drain pasta, and add to sauté pan.

5

Cook everything together for 5 minutes on medium heat.

6

Serve hot, sprinkle cheese.

Ingredients

 3 Long Italian peppers,chopped 2 oz.
 Tantillo California Extra Virgin Olive Oil
 3 Garlic Cloves
 1 cup Tantillo Artisanal Paccheri Pasta
 8 oz. Tantillo Chopped Tomatoes
 3 oz. Peas
 1 oz. Parsley, finely chopped
 1 pinch Parmesan Cheese
 Sea Salt and pepper to taste

Directions

1

Cook the garlic in Tantillo California Extra Virgin Olive Oil on medium heat for about 2 minutes.

2

Add Tantillo Chopped Tomatoes, peas, and long Italian peppers to pan.

3

Separately, cook the Paccheri pasta in boiling water for 7 minutes or until al dente.

4

Drain pasta, and add to sauté pan.

5

Cook everything together for 5 minutes on medium heat.

6

Serve hot, sprinkle cheese.

Italian Pepper Tomato Paccheri Pasta