Pasta w/Roasted Bell Peppers and Basil
Source of Recipe
Internet
List of Ingredients
2 large green bell peppers
2 large red bell peppers
2 large yellow bell peppers
1 tablespoon olive oil
2 cups chopped onion
1/2 teaspoon fennel seeds, crushed
2 garlic cloves, minced
2 (14.5-ounce) cans no-salt added whole tomatoes, undrained and chopped
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
6-1/2 cups cooked penne (about 12 ounces uncooked tube-shaped pasta)
1/2 cup thinly sliced fresh basil
1/2 cup (2 ounces) grated fresh Parmesan cheese
Recipe
1. Preheat broiler.
2. Cut bell peppers in half lengthwise, and discard seeds and membranes. Place bell pepper halves, skin sides up, on a foil-lined baking sheet, and flatten with hand. Broil 10 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel; cut into julienne strips. Set aside.
3. Heat oil in a large nonstick skillet over medium-low heat. Add onion, fennel seeds and garlic; cover and cook 10 minutes or until tender, stirring occasionally. Add tomatoes; bring to a boil. Reduce heat and simmer, uncovered, 30 minutes, stirring occasionally.
4. Add bell peppers, salt and black pepper to tomato mixture, and cook for 3 minutes or until thoroughly heated. Combine tomato mixture, pasta and basil in a large bowl; toss well. Sprinkle with cheese. Yield: 7 servings (serving size: 1-1/2 cups)
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