Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

Second-Helping Pasta




Source of Recipe


Source: Midwest Living


List of Ingredients




1 green sweet pepper, quartered and seeded
1 red sweet pepper, quartered and seeded
8 ounces dried penne or cut ziti pasta
5 to 10 cloves garlic, cut into thin slices
1 tablespoon olive oil
1 14-1/2-ounce can tomato wedges, drained and cut in half
Ground black pepper
1/4 cup snipped fresh parsley
2 tablespoons capers, drained
1/3 cup shredded Parmesan cheese


Recipe



1. Place green and red peppers, cut side down, on a foil-lined baking sheet. Bake, uncovered, in a 425 degree F oven about 20 minutes or until skins are charred. Immediately wrap hot peppers in the foil and let stand for 20 to 30 minutes or until cool enough to handle. (The steam will loosen the peel.) Peel off skins and cut peppers into strips.

2. Cook the pasta according to the package directions.

3. Meanwhile, in a large skillet, cook the garlic slices in hot olive oil about 5 minutes or until golden. With a slotted spoon, remove the garlic from skillet; set aside.

4. In the same skillet, cook pepper strips and tomatoes in the garlic-flavored oil for 1 to 2 minutes. Season with black pepper. Stir in parsley and capers.

5. Drain pasta and place in hot skillet. Add tomato mixture and toss to coat. Heat through. Transfer pasta to a large serving bowl. Garnish with garlic slices; sprinkle with Parmesan cheese. Makes 4 main-dish servings.