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Flavorful Fridays: Roasted Red and Yellow Pepper Pasta
by
Liana Monari
Текущий рейтинг: 4.0
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%20warm%20day.%20Instead%20of%20running%20through%20my%20easy%20stand-bys,%20I%20chose%20to%20hunt%20through%20the%20treasures%20of%20Marcella%20Hazan%E2%80%99s%20cookbook,%20Essentials%20of%20Classic%20Italian%20Cooking.%20And%20wouldn%E2%80%99t%20you%20know%20it,%20one%20of%20the%20first%20recipes%20I%20looked%20at%20was%20exactly%20what%20I%20was%20hoping%20for!%3C/p%3E%3Cp%3EI%20cannot%20recall%20any%20time%20that%20I%E2%80%99ve%20had%20peppers%20and%20basil%20together%20in%20the%20same%20dish,%20but%20I%20love%20both%20ingredients%20so%20I%20figured%20we%20couldn%E2%80%99t%20really%20go%20wrong%20with%20this%20recipe.%20This%20is%20a%20Neapolitan%20dish%20(which%20might%20explain%20why%20I%20haven%E2%80%99t%20experienced%20this%20before).%20The%20roasted%20peppers%20were%20a%20welcome%20aroma%20to%20Will%20arriving%20home,%20and%20the%20yummy%20noises%20that%20followed%20his%20first%20few%20bites%20convinced%20me%20that%20this%20is%20a%20keeper.%20The%20pasta%20was%20sweet%20but%20not%20too%20sweet;%20it%20was%20light%20and%20the%20peppers%20had%20been%20cooked%20to%20be%20tender%20but%20not%20mushy.%20This%20is%20a%20beautiful%20and%20tasty%20dish%E2%80%93good%20for%20dinner%20for%20two%20or%20to%20enjoy%20with%20company.%3C/p%3E%3Cp%3ERoasted%20Red%20and%20Yellow%20Pepper%20Sauce%20with%20Garlic%20and%20Basil%3C/p%3E%3Cp%3EFrom%20Marcella%20Hazan%E2%80%99s%20Essentials%20of%20Classic%20Italian%20Cooking%3C/p%3E%3Cp%3EPeeled%20peppers%3C/p%3E%3Cp%3EIngredients:%3C/p%3E%3Cp%3EDirections:%3C/p%3E%3Cp%3EWash%20the%20peppers%20in%20cold%20water.%20Cut%20them%20lengthwise%20along%20their%20crevices.%20Scoop%20away%20and%20discard%20their%20seeds%20and%20pulpy%20core.%20Peel%20the%20peppers,%20using%20a%20swiveling-blade%20peeler.%20Cut%20the%20peppers%20lengthwise%20into%201/2-inch%20broad%20strips,%20then%20shorten%20the%20strips,%20cutting%20them%20into%20two.%3C/p%3E%3Cp%3EChoose%20a%20saute%20pan%20that%20can%20accommodate%20all%20the%20peppers%20without%20crowding%20them.%20Put%20in%20the%20olive%20oil%20and%20the%20garlic%20cloves,%20and%20turn%20on%20heat%20to%20medium%20high.%20Cook%20and%20stir%20the%20garlic%20until%20it%20becomes%20colored%20a%20light%20nut%20brown,%20then%20remove%20and%20discard.%3C/p%3E%3Cp%3EPut%20the%20peppers%20in%20the%20pan,%20and%20continue%20to%20cook%20at%20a%20lively%20heat%20for%20another%2015%20minutes,%20stirring%20frequently.%20The%20peppers%20are%20done%20when%20they%20are%20tender,%20but%20not%20mushy.%20Add%20an%20adequate%20amount%20of%20salt,%20stir,%20and%20take%20off%20heat.%3C/p%3E%3Cp%3EWhen%20you%20are%20nearly%20ready%20to%20drain%20and%20toss%20the%20pasta,%20melt%20the%20butter%20in%20a%20small%20saucepan%20at%20a%20low%20heat.%20It%20should%20be%20just%20runny,%20not%20sizzling.%3C/p%3E%3Cp%3EToss%20the%20cooked,%20drained%20pasta%20with%20the%20contents%20of%20the%20saute%20pan,%20then%20add%20the%20melted%20butter,%20the%20grated%20Parmesan,%20and%20the%20basil%20and%20toss%20thoroughly%20once%20more.%20Serve%20at%20once.%3C/p%3E%3Cp%3E*%20Note:%20I%20poured%20the%20drained,%20cooked%20pasta%20into%20the%20saute%20pant%20and%20added%201%20Tablespoon%20of%20butter%20(softened)%20to%20the%20pasta%20and%20pepper%20mixture%20before%20adding%20the%20Parmesan%20and%20basil.%3C/p%3E){kind=link}