Pasta with Mixed Roasted Peppers Vinaigrette Recipe
Ingredients
| Green bell pepper | 1 Medium | |
| Red bell pepper | 1 Medium | |
| Yellow bell pepper | 1 Medium | |
| Orange bell pepper | 1 Medium | |
| Olive oil | 2 Tablespoon | |
| 2 medium garlic cloves, chopped fine | ||
| 2 tablespoons balsamic or good-quality red-wine vinegar | ||
| Basil leaves | 1 Tablespoon, finely shredded | |
| Parsley | 1 Tablespoon, finely chopped | |
| 1 pound pasta, cooked and drained | ||
Directions
Roast, peel, stem, and seed the peppers.
Tear them into 1/4- to 1/2-inch-wide strips and save their juices.
Set aside.
In a large skillet, heat the olive oil with the garlic over moderate heat.
When the garlic sizzles, add the pepper strips and their juices.
Then stir in the vinegar.
As soon as the liquid sizzles, stir in the basil and parsley and spoon the sauce over cooked pasta.
Tear them into 1/4- to 1/2-inch-wide strips and save their juices.
Set aside.
In a large skillet, heat the olive oil with the garlic over moderate heat.
When the garlic sizzles, add the pepper strips and their juices.
Then stir in the vinegar.
As soon as the liquid sizzles, stir in the basil and parsley and spoon the sauce over cooked pasta.
Chef
