sweet pepper pasta

Sweet Pepper Pasta

At the grocery stores around here, they sell these bags of about a dozen sweet peppers for a couple dollars. They are so bright and colorful and inexpensive that the last time I was shopping it caught my eye and I had to buy them.  The silly thing about this is, I don’t really like peppers.  Unless they are pretty well hidden in my food or masked by another flavor I usually pick them out. I want to like peppers though, so I was determined to find a recipe that helps ease the transition.  This recipe did the trick!  I think they thing that made it work for me is the roasting of the vegetables.  Also, the wine sauce adds enough subtle flavor to compliment the peppers without overpowering them.

sweet pepper pasta

sweet pepper pasta

I sometimes get annoyed when recipes call for wine because it’s a special, expensive ingredient.  In my opinion, this recipe is worth opening a bottle – plus then you have an excuse to open a bottle! :)  If you aren’t a wine person though, you could try subbing in 1/4 cup cider vinegar + 1/4 cup water + 1 tsp sugar,  or use mirin, but I can’t guarantee the results because I’ve never tried it.  To be on the safe side I’d either use wine or skip this recipe.

sweet pepper pasta

Recipe adapted from Epicurious’ Sweet Peppers with Pasta

Sweet Pepper Pasta

Serves 4
Prep time 10 minutes
Cook time 35 minutes
Total time 45 minutes

Ingredients

  • 4 cloves minced garlic
  • 1/3 cup olive oil
  • 1/2 cup dry white wine
  • 1lb pasta
  • 14oz cannelli beans (rinsed & drained)

for roasting

  • 8-10 sliced sweet peppers, seeds removed (or 4-5 red/yellow/orange bell peppers)
  • 1 cup grape or cherry tomatoes
  • 1 tablespoon olive oil
  • 1/4 teaspoon red pepper flakes
  • salt & pepper to taste

Directions

1. Preheat oven to 425°f
2. Line a baking sheet with tin foil, spread the chopped peppers and tomatoes out on the sheet and brush or spray them with olive oil. Sprinkle with red pepper flakes and salt and pepper. Put in preheated oven, setting a timer for 20 mintues.
3. While the vegetables roast, start of pot of water boiling and add pasta. (You can start on step 4 while the pasta boils) Boil pasta to al dente according to directions on box. When there is a minute of boiling time left add the cannelli beans. Drain pasta & beans.
4. Add the garlic and olive oil to a saute pan over medium heat. Saute garlic until it browns slightly, about 3 minutes, then add the roasted vegetables and wine. Cook until the wine reduces and the sauce thickens slightly, 8-10 minutes.
5. Toss the pasta with the vegetables and serve.

 

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