INGREDIENTS: CANOLA OIL ∙ CAYENNE RED PEPPERS ∙ DISTILLED VINEGAR ∙ WATER ∙ SALT ∙ NATURAL FLAVOUR ∙ GARLIC POWDER ∙ PEPPERS ∙ CHILLI PEPPERS ∙ PEPPERS ∙ CITRIC ACID ∙ FRESH GARLIC ∙ APPLE CIDER VINEGAR ∙ LEMON JUICE FROM CONCENTRATE ∙ XANTHAN GUM ∙ SODIUM BENZOATE ∙

SPICY GARLIC GREEK PASTA RECIPE

INGREDIENTS:

• 8 oz. Pasta

• 2 tbsp Portugallo™ Spicy Garlic Sauce

• 1 large tomato, diced

• 1/2 Red Pepper, cut length wise

• 2 tbsp onion, diced

• 1 tbsp Feta cheese

• 1 tsp dried oregano

• 1/2 cup Spinach

• 1 tsp Parmesan cheese

• Kalamata olives

• Salt and Pepper to taste

• 1 Tbsp oil

DIRECTIONS:

1. Bring a pot of water to a boil over high heat. Add the pasta and cook until tender, 7-10 min. Drain the pasta.

2. Heat oil on a large skillet over medium low heat. Add onions and peppers, cook until softened and transparent, about 5 min.

3. Add diced tomatoes with juices, oregano, salt, pepper, Parmesan cheese, and Portugallo™ Spicy Garlic Sauce to the skillet. Stir to combine. Turn heat down to low. Stir until Parmesan cheese dissolves in the sauce.

4. Add fresh Spinach and gently stir into the sauce until it has wilted, 3-5min. Add the pasta and stir until it is coated in the sauce. Taste and adjust ingredients as needed.

5. Plate the Pasta and top with Feta Cheese and Kalamata olives. Serve warm.