SWEET PEPPERS WITH PASTA
"The key to this recipe is cooking the bell peppers until they’re meltingly tender..."
INGREDIENTS:
4 large garlic cloves, minced (I crush them first, then chop)
1/4 cup extra-virgin olive oil
6 large red and yellow bell peppers (3 lb.), cut into 2-inch-long julienne
1/2 cup dry white wine
1 lb. penne
Salt and black pepper, to taste
DIRECTIONS:
Cook garlic in oil in a large heavy skillet over moderate heat, stirring, until golden. Add peppers, wine, and salt and pepper to taste, then cook, covered, stirring occasionally, until very tender, (around 20 minutes or longer).
While peppers are cooking, cook pasta in a 6-qt. pot of boiling salted water until al dente and drain. Toss pasta with peppers and season with salt and pepper.
(Serve with grated Parmigiano Reggiano)!
Makes 4 generous main course servings.
- Gourmet
"The key to this recipe is cooking the bell peppers until they’re meltingly tender..."
INGREDIENTS:
4 large garlic cloves, minced (I crush them first, then chop)
1/4 cup extra-virgin olive oil
6 large red and yellow bell peppers (3 lb.), cut into 2-inch-long julienne
1/2 cup dry white wine
1 lb. penne
Salt and black pepper, to taste
DIRECTIONS:
Cook garlic in oil in a large heavy skillet over moderate heat, stirring, until golden. Add peppers, wine, and salt and pepper to taste, then cook, covered, stirring occasionally, until very tender, (around 20 minutes or longer).
While peppers are cooking, cook pasta in a 6-qt. pot of boiling salted water until al dente and drain. Toss pasta with peppers and season with salt and pepper.
(Serve with grated Parmigiano Reggiano)!
Makes 4 generous main course servings.
- Gourmet
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