Monday, August 9, 2010

Jill's Pepper Pasta

This recipe for a pepper pasta sauce is super simple and easy! You'll love it....

1 lb pasta of choice (I used spaghetti)

For the sauce:

1/2 cup pepper infused olive oil (if you can not find that/do not have it/do not want it, simple extra virgin olive oil will still work beautifully!)

1 Red Pepper

1 Green Pepper

1 Yellow Pepper

1 Orange Pepper

1/2 Purple Onion

1 can of Stewed Tomatoes

Stewed Tomatoes!

Using your tool of choice, chop the peppers and onions into small pieces. I used an Ulu, but a food chopper or a knife and cutting board will do the trick just as well!

Next, pour your oil into a large skillet, and then put your chopped yummies into the skillet, and cook over medium high heat. (leaning more towards the high end!) I personally enjoy using a silicone spatula that has a slight 'scoop' to the design. These are heat resistant, come in fun colors, and an all around great tool to have in the Cuisine. (kitchen) Continue to cook until the peppers are softened to your liking, and the onions are translucent. Stir often to avoid any unsavory burns (onions are delicate!) and to incorporate the oil and pepper onion mix well. This process takes up to 15 minutes, but I rely more on sight than time, you can too, it's simple once you know what to look for in your foods.

During this time, boil your large pot of water, salt it if you like, and I assume you darlings know the rest? Cook to al dente, strain, and await your sauce?

Add in your can of Stewed Tomatoes to your perfectly cooked peppers and onions. Fold in well, and cook for a few more minutes. After all is well incorporated, you are done! Serve up some deelish pasta in a bowl (or on a plate if you must!) and top with your steamy pepper sauce!

Enjoy, my darlings!

Rachel Rose

No comments:

Post a Comment