| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
From hard c, Jill |
4 |
Servings |
INGREDIENTS
| 2 |
|
Whole Red Bell Peppers |
| 10 |
|
Cloves Garlic; (Up To 12) |
| 1 |
ts |
Olive Oil |
| 1/4 |
ts |
Salt |
| 8 |
oz |
Capellini Pasta; (Thin Spaghetti) |
| 1/2 |
c |
Olive Oil |
| 1 |
tb |
Butter |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Ground Black Pepper |
| 4 |
|
Sprigs Fresh Basil |
|
|
Freshly Shredded Parmesan Cheese |
INSTRUCTIONS
Using sharp knife, poke small hole in bottom of each bell pepper. Place on
foil-lined baking sheet. Peel garlic cloves and place in single layer on
10-inch piece of foil. Drizzle garlic with the 1 t olive oil; sprinkle with
the 1/4 t salt. Fold foil around garlic to totally encase and form a flat
packet. Place foil packet on baking sheet next to peppers. Place under
broiler so that tops of peppers and foil packet are 3 inches away from heat
source. Roast for 15 to 18 minutes, turning peppers and foil packet every 5
minutes until blisters form over entire skins of peppers. Place peppers in
a paper bag for 10 to 15 minutes to steam. Remove and discard stem, skin,
and seeds. Cut peppers into 1/2-inch strips. In large pot of salted boiling
water, cook pasta according to package directions. Meanwhile, in large
skillet over medium-low heat, heat the 1/2 cup olive oil, butter, the 1 t
salt, and black pepper. Add bell pepper strips and whole cloves of roasted
garlic. When pasta is al dente (slightly resistant to the bite), drain and
add to skillet. Toss to coat pasta. Serve immediately topped with sprig of
fresh basil and parmesan cheese.
NOTES : Freshly roasted bell peppers and whole cloves of garlic make this
simple pasta dish a flavor classic. Make ahead tip: Roast bell peppers and
garlic several hours in advance; set aside until ready to cook pasta.
Recipe by: Dierberg's Home Economists
Posted to MC-Recipe Digest by Jill & Joe Proehl <jpxtwo@swbell.net> on Apr
05, 1998
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