Roasted Bell Pepper Pasta Sauce
While many recipes call for bell peppers to be peeled, this recipe prefers to maintain the nutritional value in the skins of the peppers. If you choose to peel, keep peppers raw so that they maintain their structure in the sauce. Pair this dish with a herbaceous, floral Falanghina from Southern Italy. Serves 4-6. Enjoy!
INGREDIENTS
3 large bell peppers, mix up yell and red
16-20 fresh basil leaves
2 tablespoons extra virgin olive oil (EVOO)
4 garlic cloves, peeled
Kosher salt
2 tablespoons butter
¾ cup freshly grated Parmigiano-Reggiano cheese
1 pound fresh pasta
PREPARATION
Slice peppers into approximately ½ inch by 1 ½ inch pieces.
Heat a large heavy bottomed sauté pan over medium high heat.
Add EVOO, garlic cloves and peppers.
Cook until peppers are tender but not mushy, stirring frequently about 10 minutes.
Season generously with salt, add butter and toss with drained pasta.
Top with Parmesan and basil.
Serve immediately.
