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1 medium yellow bell pepper
Broil (or grill) the peppers, then skin and dice them. Set aside. Place sun-dried tomatoes in small bowl and cover with boiling water. Let soften, about 5 minutes. Squeeze them dry; dice them and add to the peppers.
Heat the oil in large saucepan. Add garlic and sauté over low heat until soft. Add peppers and tomatoes, cover and cook gently for 2 minutes. Stir in basil, hot pepper sauce, and vinegar and cook uncovered for 1 minute. Season with salt and pepper.
Meanwhile cook pasta until al dente. Reserve some of the pasta water before draining. Drain the pasta well.
Add 3 tbsp. cooking water to the sauce and toss with the pasta. Season to taste with more vinegar, hot pepper sauce, salt and pepper.
Can be served immediately (warm-hot) or at room temperature.
Poster's Notes:
Posted by Judy Hochsztein
Nutritional Info Per Serving: N/A
1 medium red bell pepper
1 ounce sun-dried tomatoes
1/4 cup olive oil (or less, just enough to lightly coat the bottom of the pan)
2 cloves garlic minced (or more)
1 cup tightly packed fresh basil leaves, coarsely chopped
1 to 2 drops (or more if you like it much stronger) hot pepper sauce (such as Tabasco)
1 to 2 tbsp. wine vinegar
Freshly ground black pepper
1 lb. bow ties or other small pasta
If you are serving dairy, freshly scraped slivers of Parmesan goes with it nicely.