Penelope's Recipe Box

With this spicy savory tart, supper is only a skillet away. (If you don’t count having to go to the store to get all the stuff.)

The Filling

1. 1 tsp olive oil
2. 1 medium onion, sliced
3. 1 medium green bell pepper, chopped
4. 2 medium zucchinis, sliced thin
5. 4 cups canned, crushed tomatoes
6. 2 tsp ground cumin
7. pinch of cayenne
8. salt and fresh ground black pepper
9. ½ lb uncooked dried fettuccini
10. ⅓ cup grated cheddar
11. ⅓ cup grated mozzarella
12. ½ cup fresh cilantro, chopped

Bring a large saucepan with water to a boil

In a non-stick skillet, heat the olive oil

When the oil is hot, add the onion and pepper, and sauté for 10 minutes

Add the tomatoes, cumin, and cayenne and simmer for 5 minutes

Salt and pepper to taste

Put the fettuccini in the boiling water and cook for about 10 minutes

Drain the pasta and add to the skillet

Blend the pasta and the sauce, and cook for 10 more minutes until the pasta is evenly coated

Remove from heat and arrange the cheddar and mozzarella on top

Cover the skillet for a few minutes to allow the cheese to melt

Garnish with the cilantro