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Apr. 16th, 2007 01:32 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
badstar1 lb cavatappi or rotini pasta
2 medium red bell peppers, cut into strips (about 1" long)
1 1/2 tbsp fresh oregano leaves (removed from stem)
basil pesto
2 smallish-medium tomatoes cut into small chunks (size doesn't matter, they're gonna cook down to mush)
vegetable or olive oil
small bunch of green onions (the green hollow part, cut off the solid white part and use for somethign else)
1 1/2 tsp minced garlic
florets of 1 large plus 1 small broccoli crown (use the stems for something else)
combine peppers, oregano, 3 heaping teaspoons of pesto, tomatoes, onions and garlic in a large skillet and cook over low-medium heat for 30-60 minutes til peppers are of desired tenderness and the tomatoes and basil have a sauce-like consistency. Stir occasionally. Add a little olive or vegetable oil if needed (should not need more than a teaspoon or so if at all)
steam the broccoli florets or boil til just cooked and still crisp
prepare pasta per package instructions. Stir in another 2 heaping teaspoons (more or less as desired) of the pesto
combine pasta, broccoli and pesto/pepper mixture in a container large enough to hold it all. cover the dish and shake or toss to distribute ingredients evenly
Serve immediately or refrigerate. (It's good with feta cheese sprinkled over the top!!)
Serves...um, a bunch of people. No clue how many.
Methinks I'm gonna make a Caprese salad for Thargelia. So yummy, soooooo easy.
2 medium red bell peppers, cut into strips (about 1" long)
1 1/2 tbsp fresh oregano leaves (removed from stem)
basil pesto
2 smallish-medium tomatoes cut into small chunks (size doesn't matter, they're gonna cook down to mush)
vegetable or olive oil
small bunch of green onions (the green hollow part, cut off the solid white part and use for somethign else)
1 1/2 tsp minced garlic
florets of 1 large plus 1 small broccoli crown (use the stems for something else)
combine peppers, oregano, 3 heaping teaspoons of pesto, tomatoes, onions and garlic in a large skillet and cook over low-medium heat for 30-60 minutes til peppers are of desired tenderness and the tomatoes and basil have a sauce-like consistency. Stir occasionally. Add a little olive or vegetable oil if needed (should not need more than a teaspoon or so if at all)
steam the broccoli florets or boil til just cooked and still crisp
prepare pasta per package instructions. Stir in another 2 heaping teaspoons (more or less as desired) of the pesto
combine pasta, broccoli and pesto/pepper mixture in a container large enough to hold it all. cover the dish and shake or toss to distribute ingredients evenly
Serve immediately or refrigerate. (It's good with feta cheese sprinkled over the top!!)
Serves...um, a bunch of people. No clue how many.
Methinks I'm gonna make a Caprese salad for Thargelia. So yummy, soooooo easy.
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Date: 2007-04-17 01:21 am (UTC)I got an idea for you if you want to try something a little different. Maybe you know about this already, but I just discovered it and I LOVE it:
Next time red bell peppers are on sale or in season (or available organic at a good price) buy a bunch of them. Next time you've got some spare time in the kitchen, get out a pair of tongs and a paper bag. Turn on one of the burners on the stove and put a bell pepper on the fire. Adjust the flame so the maximum amount of fire is touching the skin of one face of the pepper. When that side gets good and charred, turn it and blacken another side. Keep turning it with the tongs until it is totally black all over. Then put it in the paper bag to sit in there while it cools off. Do all your peppers, put em in the bag, put the bag on a windowsill or someplace to cool them off.
When they're cool enough to handle, take them each out of the bag and peel the charry skin off..it comes off very easily. Then cut around the stems to remove the stems and seeds, cut them up if you wish, and put them in a glass jar with just enough olive oil to cover them. The olive oil will get a butter-like consistency when it's kept refrigerated, but it gets clear and liquidy again at room temp. You can keep them like this for months.
Use those in your pasta, or on sandwiches or whatever. Rinsed pasta sauce jars are ideal for this kind of storage.
Amazingly it doesn't make a mess unless there's a hole or a soft spot in the pepper - then the juice leaks out. Otherwise the only thing that gets messy is your hands, which truthfully is kind of fun. It's way cheaper than buying imported roasted peppers in the jar and not really that much more trouble than walking to the store to buy them. And they're really yummmmmmeeeeeeeeee!
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Date: 2007-04-17 12:53 pm (UTC)Um...so is the paper bag part crucial? or can I just let 'em cool on a plate?
And I've got several empty pasta sauce jars.
And would these jars of peppers and oil be kept in the fridge, or at room temp?
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Date: 2007-04-17 02:56 pm (UTC)no subject
Date: 2007-04-17 02:57 pm (UTC)no subject
Date: 2007-04-17 04:34 pm (UTC)no subject
Date: 2007-04-17 05:00 am (UTC)no subject
Date: 2007-04-17 12:49 pm (UTC)