SUMMER PASTA WITH OLIVES, ROASTED PEPPERS AND CAPERS
Categories Olive Pasta Pepper Tomato Sauté Vegetarian Quick & Easy Parmesan Summer Capers Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 13
Steps:
- Char peppers over gas flame or in broiler until blackened on all sides. Enclose in paper bag. Let stand 10 minutes. Peel, seed and chop peppers.
- Heat oil in large pot over medium-high heat. Add onion, garlic and half of parsley; sauté 3 minutes. Add peppers, tomatoes and next 4 ingredients. Reduce heat, cover and simmer 15 minutes. Season with salt and pepper. (Can be prepared 1 day ahead. Cool. Cover; refrigerate. Bring to simmer before using.)
- Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain. Return pasta to pot. Add sauce and 1/2 cup cheese; toss. Season with salt and pepper. Transfer to large bowl. Sprinkle with remaining parsley. Serve, passing 1/2 cup cheese separately. v
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Hasifah Nassanga
[email protected]Yum!
Yvonne Jerez
[email protected]This pasta is so easy to make and it's so delicious! I love the combination of flavors and textures. It's become a staple in my summer cooking repertoire.
The You
[email protected]This recipe is a great way to use up leftover roasted peppers. I also added some diced zucchini and sun-dried tomatoes, and it turned out amazing!
Rahul Magar
[email protected]I made this pasta salad for a picnic and it was a huge hit! Everyone loved the unique and flavorful combination of ingredients. The roasted peppers and capers added a nice touch of smokiness and tanginess.
Hilde van Schelt
[email protected]This summer pasta is the perfect summertime dish! It's light and refreshing, with a flavorful combination of olives, roasted peppers, and capers. I added some grilled chicken for protein, and it was a delicious and satisfying meal.