INGREDIENTS

INSTRUCTIONS

TAMALES WORLD TOUR SHOW #WT1B23 , ITALY THREE PASTA SALADS
Bring 1 gallon salted water to a rolling boil in a large stockpot. Add 1
tablespoon olive oil and pasta and cook until al dente, about 6 to 8
minutes. Drain in a colander, shaking vigorously, and immediately transfer
to an oiled cookie sheet or clean countertop to cool. When cooled, transfer
to a bowl, and toss with a little olive oil. Cover with plastic wrap and
set aside at room temperature.
Meanwhile, roast bell peppers over a gas flame or on a tray under the
broiler. Keep turning so the skin is evenly charred, without burning and
drying out the flesh. Transfer charred peppers to a paper or plastic bag,
tie the top closed and let steam until cool to the touch, about 15 minutes.
To peel peppers, pull off the charred skin by hand and then, only if
necessary, dip the peppers briefly in water to remove any blackened bits.
(Do not peel the peppers under running water since that would wash away the
flavorful juices.) Once peeled, cut away stems, seeds and veins, and slice
peppers into strips.
Heat remaining tablespoon olive oil in a large skillet over high heat. Add
onions, salt, and pepper, and cook until golden brown. Lower heat to
moderate, add garlic, cook 1 minute, then add paprika, and cook 1 minute
more. Add red peppers and tomatoes, cook an additional 1 to 2 minutes, and
remove from heat.
Transfer to a medium bowl and combine with sour cream and hot sauce. Pour
over reserved pasta, toss well, and serve.
Yield: 4 to 6 servings
Variation: Add about 1/2 a pound Genoa salami, sliced thinly and julienned,
to sauteed onions before adding garlic.
Posted to recipelu-digest by molony <molony@scsn.net> on Feb 27, 1998

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