HAUNTED PEPPERS AND PASTA
2 Tbs Olive oil
4 Cloves Garlic, minced
1/4 tsp Dried hot red pepper flakes
2 Medium Orange bell peppers, cut into thin strips
1 Medium Red bell pepper, cut into thin strips
3/4 Cup Dry white wine
1/2 Cup Low-sodium chicken broth (or water)
1/2 Pound Black (squid ink) pasta of choice*
1/3 Cup Finely chopped fresh parsley leaves
Salt and pepper to taste
In a medium pot, boil enough water for pasta. In a heavy skillet, heat the olive oil. Add the garlic and red pepper flakes and stir until garlic is golden brown. Add the orange and red peppers, with salt to taste. Stir often until peppers soften. Then, add the wine and boil, stirring often, until all the liquid has evaporated. Add the chicken broth (or water) and cover. Simmer until the peppers are tender. (About 5-6 minutes)
In the boiling water, cook desired black pasta until al dente and drain. Add pasta to pepper mix and toss with parsley and salt and pepper to taste. Keep entire mixture over medium heat until heated through and to desired thickness of sauce. Enjoy!
Servings: 6
Cooking Tips
*Black or squid ink pastas like fettuccine, linguine, etc. can be found in most specialty food stores. Regular pasta can be substituted if black pasta isn't available.
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