Pasta Day: Pasta Piperade

[Guest guest]

* Exported from MasterCook *

 

Pasta Piperade

 

Recipe By : Pasta East To West By Nava Atlas, page 164

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Pasta, Couscous, Etc.

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

10 ounces pasta -- up to 12

any long or short shape

1 tablespoon extra-virgin olive oil

1 medium onion -- chopped

2 cloves garlic -- minced

2 medium red bell peppers

cut into 2-inch strips

1 medium green bell pepper

cut into 2-inch strips

1 medium yellow bell pepper

cut into 2-inch strips

1/4 cup sun-dried tomatoes -- (not oil-cured)

cut into strips

1/2 cup dry white wine

2 medium firm ripe tomatoes

2 tablespoons minced fresh parsley -- up to 3

Salt and freshly ground black pepper

 

4 to 6 servings

 

The classic Spanish dish of multi-colored peppers tastes luscious over

pasta and makes for a wonderful summer or early fall dish. This will work

with any type of pasta, but try it over a more exotic variety such as

quinoa noodles, tomato fusilli, or peppercorn linguini.

 

Cook the pasta in plenty of rapidly simmering water until al dente, then drain.

 

Meanwhile, heat the oil in a large skillet. Add the onion and sauté over

medium heat until translucent. Add the garlic, bell peppers, dried

tomatoes, and wine. Cover and cook over medium-low heat until the peppers

are tender but not overdone, about 8 minutes.

 

Stir in the tomatoes and continue to cook, uncovered, just until they have

lost their raw quality, about 3 to 4 minutes.

 

Combine the pepper mixture with the cooked noodles in a serving bowl. Add

the parsley, then season to taste with salt and pepper, and toss

well. Serve at once.

 

Calories, 163, Carbohydrate: 23 g, Total Fat: 2 g, Cholesterol; 0 g,

Protein: 4 g, Sodium: 11 mg

 

 

 

- - - - - - - - - - - - - - - - - -