| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
August 1994 |
1 |
servings |
INGREDIENTS
| 1 |
sm |
Red onion; chopped fine |
| 1 |
|
Yellow bell pepper; chopped fine |
| 3 |
tb |
Extra-virgin olive oil |
|
|
A; (7-ounce) jar |
|
|
; roasted red |
|
|
; peppers, drained |
|
|
; and chopped fine |
| 3/4 |
c |
Finely chopped prosciutto or other ham; (about 3 ounces) |
| 1/2 |
lb |
Gigi del gargano; (ruffle-edged, |
|
|
; cone-shaped pasta) |
|
|
; or rotini (spiral |
|
|
; pasta) |
| 1 |
c |
Packed mixed fresh herbs such as basil; mint, and parsley |
|
|
; leaves, chopped |
|
|
; fine |
|
|
Lemon wedges as an accompaniment |
|
|
Freshly grated Parmesan cheese as an |
|
|
; accompaniment |
INSTRUCTIONS
In a heavy skillet cook onion and yellow pepper in 1 tablespoon oil over
moderately low heat, stirring, until softened and stir in red peppers and
ham. In a kettle of salted boiling water cook pasta until al dente and
drain well. In a bowl toss pasta with pepper mixture, remaining 2
tablespoons oil, herbs, and salt and pepper to taste.
Serve pasta with lemon and Parmesan.
Serves 2.
Gourmet August 1994
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