Side Pannel
Pasta Salad with Peppers
Pasta Salad with Peppers
- Recipe Submitted by ADMIN on 09/26/2007
Category: Salads, Pasta
Ingredients List
- 3 Red bell peppers
- 3 Green bell peppers, or
- -yellow, or a combination
- 1 lb Spaghetti, spaghettini or
- -other pasta
- 3/4 c Olive oil
- Salt
- Freshly ground black pepper
- 1/3 c Italian parsley, or
- -flat-leaf (chopped)
- 2 md Green onions, chopped
- 1 Garlic clove, minced
- 1/4 c White wine vinegar
- 1/3 c Fresh basil, chopped, or
- -small basil leaves
Directions
Place all the peppers on a rack about 4 inches from a hot broiler and broil
them, turning frequently, for about 15 minutes, until they are blackened
and blistered on all sides. Place them in a paper bag, close the bag and
let it stand for about 15 minutes.
Carefully peel off the skins, using the point of a small sharp knife to
remove any stubborn spots. Open the peppers and scrape out the seeds. Cut
into 1/2-inch strips and set aside.
Cook the pasta in plenty of boiling salted water until done.
Drain thoroughly, then toss in a large baking pan with 1/2 cup of the olive
oil. (Spread in a baking pan, rather than mounded in a bowl; it cools
faster.) Season generously with salt and pepper. Let the pasta cool until
tepid, tossing frequently.
In a large bowl stir together the remaining 1/4 cup olive oil with the
peeled peppers, parsley, green onions and garlic. Stir in the vinegar and
season with salt and pepper to taste. Add the pasta and toss to combine.
Taste, adding more salt and pepper if necessary. Just before serving, toss
with the basil.
The technique of tossing the hot pasta with oil and then letting it cool to
room temperature so that each strand is separate and glistening comes from
the restaurateur Jeremiah Tower. Serve the salad as soon as possible and
remember that, once refrigerated, pasta never regains its fresh-cooked
taste or texture.
Scanned from California The Beautiful Cookbook; Carrol & Rainey
them, turning frequently, for about 15 minutes, until they are blackened
and blistered on all sides. Place them in a paper bag, close the bag and
let it stand for about 15 minutes.
Carefully peel off the skins, using the point of a small sharp knife to
remove any stubborn spots. Open the peppers and scrape out the seeds. Cut
into 1/2-inch strips and set aside.
Cook the pasta in plenty of boiling salted water until done.
Drain thoroughly, then toss in a large baking pan with 1/2 cup of the olive
oil. (Spread in a baking pan, rather than mounded in a bowl; it cools
faster.) Season generously with salt and pepper. Let the pasta cool until
tepid, tossing frequently.
In a large bowl stir together the remaining 1/4 cup olive oil with the
peeled peppers, parsley, green onions and garlic. Stir in the vinegar and
season with salt and pepper to taste. Add the pasta and toss to combine.
Taste, adding more salt and pepper if necessary. Just before serving, toss
with the basil.
The technique of tossing the hot pasta with oil and then letting it cool to
room temperature so that each strand is separate and glistening comes from
the restaurateur Jeremiah Tower. Serve the salad as soon as possible and
remember that, once refrigerated, pasta never regains its fresh-cooked
taste or texture.
Scanned from California The Beautiful Cookbook; Carrol & Rainey
Tweet
Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
Who loves our Healthy Recipes?
Quick Links
Main Ingredient
Preparation
- Copyright © 2016, CompleteRecipes.com
- Terms of Service
- /
- Privacy
