Monday, January 18, 2010

Bell pepper and Tomato bowties

I adapted this recipe from the book On top of spaghetti, the recipe used only green chilis I adapted it to use green bell peppers. the roasting intensifies the falvors so much the end result it will taste like pasta tossed with bell pepper induced olive oil .
Will be a good lunch or picnic item...good hot or cold.


4 table spoon extra virgin olive oil
2 green bell peppers/capsicum diced
1 green chili or more diced(according to your heat tolerance)
10-12 cherry/grape tomatoes halved
2 garlic cloves sliced(optional)
1 teaspoon brown sugar
salt and pepper
Italian seasoning(I used a mix that contain dried rosemary and dried pepper flakes)
2 teaspoon dried or fresh basil
1/2 pound bow tie pasta (You can use any shape you want)

Heat oven to 400 degree Fahrenheit
In a bowl add 2 tablespoon oil, bell peppers, green chili, tomatoes, seasoning, pepper, salt, brown sugar.
spread it in a baking sheet
bake for 30 minutes...if using garlic add it to veggies 5 minutes before removing

meanwhile boil and drain pasta according to the direction

Toss pasta , roasted veggies(make sure to add all juices released from veggies during baking), remaining 2 table spoon oil and basil serve hot topped with grated parmesan.

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