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DigsMagazine.com.
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today's special |
Penne with
Roasted Bell Pepper Sauce
Roasted bell pepper sauce is a nice
alternative to plain-old tomato sauce. Use red and yellow peppers,
which are sweeter than the green ones.
ingredients
3 bell peppers, at least 1 red
1 can [14.5 oz] diced, peeled tomatoes OR 6-8 fresh roma tomatoes*
2 cloves garlic
1 small yellow onion
1/8 cup fresh basil leaves
2 tbsp olive oil
1 lb. penne
crushed red pepper, optional
salt + pepper to taste |
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time
1-1.25 hrs
serves 3-4 |
* If
using fresh tomatoes: Boil 4" water in a pot. Slice an x, just
breaking the skin, at the bottom of each tomato. Drop tomatoes in water
for 20 sec, promptly remove from pot and rinse in cold water. The skins
should now peel off easily. Slice in half, core, remove seeds, and chop
roughly.
1. Pre-heat oven to 500F. Rinse
+ dry 3 bell peppers, then rub with olive oil. Place peppers on a baking
sheet lined with tin foil. Roast for 25 minutes, turning mid-way. When
the peppers begin to blister + blacken, remove them from the oven. Place
in a small container + cover.
2. While the peppers cool, crush, peel and chop 2 cloves
of garlic. Peel and finely chop 1 small yellow onion.
3. Boil 3 quarts of water in a large
pot.
4. Pour 2 tbsp. olive oil in a
skillet; heat on low-medium for 1 minute.
5. Add garlic and stir, taking care
to avoid burning the garlic. Cook for 2 minutes or until garlic begins
to soften and turn translucent.
6. Add onions and stir, cooking
until onions begin to soften and turn translucent, approx. 4-5 minutes.
7. Add 1 can tomatoes [drained] or 8
fresh peeled, de-seeded, + chopped roma tomatoes. Gently tear the basil
leaves into small bits and add to the pan. Increase heat to high-medium.
8.When the peppers are cool enough
to handle, peel, de-seed and chop into 1/2" wide, 2" long
sections. Add to skillet, along with crushed red pepper, salt
and pepper [start off with ~1 tsp of salt, 1/2 tsp of pepper].
9. Sometime around this point, the
water should come to a boil. Add 1 lb. pasta to the pot and cook until
it reaches the preferred texture [I like my pasta very al dente,
with the center not quite cooked all the way through].
10.Cook the sauce, stirring, until
the tomatoes begin to break down + lose their raw flavor, ~10 minutes.
11. Add more salt + pepper to taste.
Serve over drained penne.
o
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