(no subject)

[badstar]

1 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.

Comments

[unprotoize.livejournal.com]

Also, keep them in the fridge, lest they transform from a culinary experiment to a microbiology experiment! If you used real canning techniques like sterilizing the jars you could keep them in the pantry.

[fuego.livejournal.com]

ok, figured that was the case but wasn't entirely sure.