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Cooked by: Chef / Last Modified: 5/13/2008 / Number of Servings: 4 |
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Directions: Using sharp knife, poke small hole in bottom of each bell pepper. Place on foil-lined baking sheet. Peel garlic cloves and place in single layer on 10-inch piece of foil. Drizzle garlic with the 1 t olive oil; sprinkle with the 1/4 t salt. Fold foil around garlic to totally encase and form a flat packet. Place foil packet on baking sheet next to peppers. Place under broiler so that tops of peppers and foil packet are 3 inches away from heat source. Roast for 15 to 18 minutes, turning peppers and foil packet every 5 minutes until blisters form over entire skins of peppers. Place peppers in a paper bag for 10 to 15 minutes to steam. Remove and discard stem, skin, and seeds. Cut peppers into 1/2-inch strips. In large pot of salted boiling water, cook pasta according to package directions. Meanwhile, in large skillet over medium-low heat, heat the 1/2 cup olive oil, butter, the 1 t salt, and black pepper. Add bell pepper strips and whole cloves of roasted garlic. When pasta is al dente (slightly resistant to the bite), drain and add to skillet. Toss to coat pasta. Serve immediately topped with sprig of fresh basil and parmesan cheese.
NOTES : Freshly roasted bell peppers and whole cloves of garlic make this simple pasta dish a flavor classic. Make ahead tip: Roast bell peppers and garlic several hours in advance; set aside until ready to cook pasta.
| Ingredients:
2 Whole Red Bell Peppers
10 Cloves Garlic
1 Teaspoon(s) Olive Oil
1/4 Teaspoon(s) Salt
8 Ounce(s) Capellini Pasta
1 Tablespoon(s) Butter
1/2 Teaspoon(s) Ground Black Pepper
4 Sprigs Fresh Basil |
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