(Pasta with Tomatoes and Roasted Peppers)


2 Large Shallots
3 Cloves Garlic
1/4 Cup Extra Virgin Olive Oil
6 Large Tomatoes
1 Cup Roasted Red & Green Peppers
2 Cups Chicken or vegetable stock
1/2 Cup Shaved Parmesan cheese


Slice the shallots and sauté in the olive oil until they are translucent.  Peel and chop the garlic  and add to the shallots.  Cook over moderate heat for 2-3 minutes.   Cut the tomatoes into quarters, and then quarter again.  Add the tomatoes to the pan with the shallots and garlic.  Add Salt and pepper to taste and cover.   Cook for 15 minutes.  Uncover and add the roasted peppers.  A simple way to do this is to add the peppers as they come from your larder or the can, and then cut them  into small pieces with a scissors.  Stir and cook for 5 minutes.    At the end of this time, add the stock, turn up the heat and cook until the sauce thickens, about 15 minutes.


Penne, rigatoni or farfalle are good  pasta choices for this dish.  While the sauce is thickening,  bring a large pot of water to a boil.  Add the pasta at a time which coincides with the finishing of the sauce.  Remove and strain the pasta when it is a bit more al dente than usual.  Add the pasta to the tomato and pepper sauce, and stir constantly over high heat for 30-40 seconds. 

Serve immediately with abundant shaved Parmesan cheese.

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Last updated on: 06/03/99 12:51:00 AM