V0: described, not machine-verified
Pasta with Green Pepper, Tomato and Olives
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Ingredients
- pasta½ kg
- medium onion1 medium onion
- tomato juice or tomato paste1 cup or 2 tbsp paste
- Green pepper1
- Sliced olivesto taste
- Salt and pepperto taste
- Lemon juice or vinegar1 tbsp
- ghee or oilas needed
Allergens (inferred from ingredient names): cereals_gluten, milk
Nutrition per serving (modelled estimate, not measured): kcal 510, protein 15, fat 10, carbs 90, fiber 5, sugar 6
Original steps
- Boil a sufficient amount of water with added salt and vinegar, then add the pasta; leave the pot uncovered until cooked, then drain.
- Heat the ghee or oil and sauté the onion until golden, then add the tomato juice or tomato paste and season with salt, pepper, and lemon juice or vinegar.
- Once the tomato sauce has cooked, add the finely chopped pepper and stir a couple of times.
- Add the boiled pasta to the sauce and mix well, then garnish with the sliced olives.
This is a V0 document: the original ingredients and steps from fifi.cooking, with quantities parsed from the text where possible. No step has been classified, measured or verified, so a device assigns every step to a person and refuses to cook it alone (RFC-0009). It becomes V1 when a reviewed process graph replaces the steps.
Source: Dr. Fatma Alkawokgy family archive, fifi.cooking. Family recipe archive of Dr. Fatma Alkawokgy (1943-2026), chapters 1 to 6, published at fifi.cooking