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Newsgroups: rec.food.veg.cooking,rec.food.recipes
From: wirth@math.princeton.edu (Colleen Wirth)
Subject: VEGAN: Pasta with sweet bell peppers
Message-ID: <1994Jul2.214604.6119@Princeton.EDU>
Organization: Princeton University
Date: Sat, 2 Jul 1994 22:21:25 GMT
Archive-Name: vegan/pasta+bell-peppers
Pasta ai Peperoni (Pasta with sweet bell peppers)
Adapted from _Bugialli on Pasta_.
Serves 2 hungry vegetarians.
Ingredients:
3 large sweet bell peppers (assorted colors: 1 yellow, 1 red, and 1 orange
is prettiest)
1/4 cup very good extra virgin olive oil
2 cloves garlic, peeled and sliced lengthwise in thin slices
1/4 teaspoon hot red pepper flakes (dried and crushed cayenne peppers is
what I use; use more or less depending on how much heat you like)
salt and freshly ground (!) black pepper to taste
---
Core the peppers and slice them into 1/4" thin strips. If the strips are
too long (i.e., not "bite size") then cut them in half.
Heat the olive oil in a skillet, but don't let it smoke. Add the peppers
and garlic and saute on medium-high heat for 2-3 minutes. Reduce heat to
low and add hot pepper flakes, salt, and pepper. Simmer until the
peppers are soft (about 5 minutes).
Serve over hot, tubular pasta (I use home-made rigatoni*). Accompany
with fresh, home-made Italian/French bread** to sop up the extra oil
and a bottle of red wine you like.
* The new hand-cranked Atlas Regina pasta maker makes wonderful
home-made tubular pasta.
** Home-made bread is a must. This should be a crusty, classic loaf of
just water, yeast, flour, and salt.
Enjoy, Colleen