NEW YORK (CBSNewYork) – Looking for a light meal, loaded with flavor? CBS 2’s Tony Tantillo and his daughter Stephanie have you covered.

Italian Pepper Tomato Pasta

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


Cook the garlic in Extra Virgin Olive Oil on medium heat for about 2 minutes. Add San Marzano tomatoes, peas, and long Italian peppers to pan.

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

Drain pasta, and add to sauté pan. Cook everything together for 5 minutes on medium heat.

Serve hot, sprinkle cheese.

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