Pasta with Sweet Peppers
The secret here is to slowly cook the peppers until they are meltingly soft. Along with the garlic, they will flavor the oil for a simple yet tasty pasta. Excellent served as a main course, it is also a delicious side dish for chicken or salmon. Adapted from the much-missed Gourmet Magazine.
Yield 4 servings
Ingredients
4 large garlic cloves, minced
1/4 cup extra-virgin olive oil
6 large red and yellow bell peppers (approx. 3 pounds), cut into 2-inch-long julienne
1/2 cup dry white wine
1 pound linguine, or pasta of your choice
Shaved slices of Parmigiano Reggiano to serve on top, plus more to grate at table
| 1 | Heat water for cooking pasta. |
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| 2 | When water begins to boil, begin sauce: cook garlic in oil in a large heavy skillet over moderate heat, stirring, for 30 seconds. Add peppers, wine, and salt and pepper to taste, then cook, covered, stirring occasionally, until very tender, 15 to 20 minutes. |
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| 3 | While peppers are cooking, cook pasta in boiling salted water according to package directions, until al dente, then drain. Toss pasta with peppers and season with salt and pepper. |
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| 4 | Garnish plates with shaved parmesan and serve immediately. |
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