Concilieghie con Sugo di Pomodoro, Peperoni  Arrostiti e Olive

(Shell Pasta with Tomato, Roasted Pepper and Olive Sauce)


1/2 Cup Olive oil - Extra virgin
3 Cloves Garlic - sliced thinly
1 1/2 Cups Red Peppers - roasted & peeled
1 1/2 Cups Tomatoes - plum - either fresh or canned
1/2 Cup Olives - black and pitted
1/2 Cup Wine - red & dry
1/2 Lb. Large shell Pasta
1/2 Cup Parmesan cheese - freshly grated


Sauté the garlic in 3 Tbl of the oil.   Once the garlic is soft and slightly browned, add the rest of the oil.

Add the peppers and cook for 15 minutes over low heat, then add the tomatoes.  Cook an additional 45 minutes.  Puree the tomato and peppers with a hand blender, and add the wine.  Cook for 5 minutes and add the olives.  Continue cooking over low heat until the pasta is cooked al dente.

Put a pot of water to boil for the pasta.  As soon as the water is boiling, add 3 tablespoons of salt, and then the pasta.

Drain the pasta and return it in the pan in which it was cooked.  Add 2 ladlefuls of the sauce to the pasta and mix thoroughly over high heat.

Serve immediately with a  generous portion of freshly grated Parmesan cheese.

NOTE: The remaining sauce  - if any - can be used for another dish or added to ground meat when making a meatloaf.  The meat loaf derives great taste from the tomato and pepper flavors.

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Last updated on:02/05/04 07:33:17 PM