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Nice alternative to
marinara...
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RED
PEPPER- TOMATO SAUCE: |
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3 Tbs |
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olive oil |
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1 medium |
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onion,
finely chopped |
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4 large |
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(or 5
medium) red bell peppers, seeded and thinly
sliced |
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2 large |
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tomatoes,
peeled, seeded and finely chopped |
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½ canned |
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chipotle
chile in adobo sauce, coarsely chopped (add a
whole one for more spice) |
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1 bunch |
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fresh basil,
coarsely chopped |
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salt and
freshly ground black pepper
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PASTA: |
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1 lb |
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thin
asparagus, trimmed and cut into 1½-inch lengths |
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1½ cups |
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frozen
petite peas |
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1 recipe |
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red pepper
tomato sauce |
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1 large |
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peeled
yellow bell pepper, cut into ¼-inch-wide strips |
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1 lb |
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dried angel
hair pasta |
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1 Tbs |
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finely
chopped parsley (we used Italian flat-leaf) |
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½ cup |
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freshly
grated Parmesan cheese |
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1 |
Prepare sauce: In a
large non-aluminum saucepan, heat the olive oil over
medium heat. Add onion and sauté for 3 to 5 minutes, or
until softened. |
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2 |
Add bell peppers,
tomatoes, chile, and basil, cover partially, and cook
over medium-low heat for about 20 minutes, or until
softened. Remove from heat. |
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3 |
Purée the vegetables
in a food processor fitted with the metal blade for
about 1 minute- until the mixture is smooth with some
texture remaining. Add the salt and pepper. Taste for
seasoning. |
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4 |
Prepare pasta: Fill
saucepan with water and bring to a boil over high heat.
Place the asparagus pieces in a kitchen strainer basket
with a handle, lower into the boiling water, and cook
for 2 to 3 minutes, or until crisp-tender. Immediately
transfer the asparagus to a bowl of ice water. Repeat
the method to blanch the peas. Drain well. |
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5 |
Bring a large pot of
salted water to boil. Add the pasta and cook for 3 to 4
minutes, or until al dente. |
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6 |
Meanwhile, place the
sauce in a saucepan over medium heat and bring to a
simmer. Add the asparagus, peas and yellow pepper and
heat just until sauce is hot and the vegetables are
warmed through. |
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7 |
Drain the pasta well
and place in a serving bowl. Scoop out and reserve ¼ cup
of the sauce and add the remaining sauce to the pasta.
Toss to coat. Spoon the reserved sauce on top and
sprinkle with the parsley and Parmesan cheese. Serve
immediately. |
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Servings: 6
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Cooking Tips |
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*To peel the yellow bell
pepper, I preheated my broiler and set pepper on a broiler pan
about 3 inches from the heat. I kept turning it until it was
pretty well charred on the outside. Then I put the pepper in a
bag and sealed it for 10 minutes. The charred skin slipped right
off and I seeded and chopped the pepper. |
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Recipe Source |
| American
Bistro |
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