PASTA--Spaghettini with Roasted Sweet Red Pepper Sauce

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* Exported from MasterCook *

 

Spaghettini with Roasted Sweet Red Pepper Sauce

 

Recipe By :Pasta Verde, Judith Barrett

Serving Size : 4 Preparation Time :0:00

Categories : Pasta Verde

 

Amount Measure Ingredient -- Preparation Method

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1 medium red bell pepper

1 tablespoon olive oil

1 large clove garlic -- minced or pressed

1 small onion -- finely chopped (to yield about 1/4 cup)

1 cup canned crushed tomatoes -- (or ground peeled tomatoes)

kosher salt -- (optional)

pinch red pepper flakes

8 ounces spaghettini -- (dry)

1/4 cup chopped fresh parsley

1/3 cup grated fresh Asiago cheese -- (optional)

 

Preheat the oven broiler. Cut the pepper in half lengthwise. Remove the seeds

and core. Place, cut side down, on an aluminum foil-lined baking sheet. Place

under the broiler on the topmost rack. Broil until the pepper is completely

black, about 8 minutes. Remove from oven; cover loosely with foil. Allow to

stand 10 minutes. Use your fingers and peel the pepper under cold running

water. The skin should come off easily. Pat dry with a paper towel and chop.

 

Heat the oil in a medium-size skillet over medium heat. Add the garlic and

onion. Cook, stirring, until the onion begins to soften, 2-3 minutes. Add the

pepper and continue cooking about 5 minutes longer. Add the tomatoes, salt to

taste, and the red pepper flakes. Reduce the heat to medium-low; simmer 20

minutes longer, stirring occasionally. Transfer the pepper and tomato sauce to

a food processor fitted with a metal blade or to a blender; process until

smooth, about 30 seconds. Return to the skillet and reheat before serving.

 

Bring a large pot of water to a rolling boil over high heat. Add the

spaghettini. Cook, stirring occasionally, until the pasta is tender but firm,

al dente, 5-7 minutes. Drain; transfer to individual preheated serving plates.

Top each serving with some of the pepper-tomato sauce, a sprinkling of parsley,

and some Asiago cheese.

 

S(ISBN):

" 0-02-507485-7 "

Copyright:

" 1995 "

 

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Per Serving (excluding unknown items): 104 Calories; 6g Fat (51.5% calories from

fat); 4g Protein; 9g Carbohydrate; 2g Dietary Fiber; 8mg Cholesterol; 199mg

Sodium. Exchanges: 1/2 Lean Meat; 1 1/2 Vegetable; 1 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 25000