Orchiette Pasta with Spring Peppers

Servings: 4


Since you’ve spent so much time cleaning the house, we’ve got to make these party recipes simple like this one. Buy pre-made roasted peppers from a jar, or from a fresh condiments bar at a grocery store.




3 red bell peppers already roasted

¼ cup vinaigrette dressing

2 tablespoons olive oil or grapeseed oil

2 cloves garlic, minced

Salt and pepper

1 teaspoon sugar

1 pound orchiette pasta, cooked and drained

[Click for larger image] 


Slice the peppers into thin strips and toss them in ¼ cup or so vinaigrette dressing; sit in the dressing for an hour. Then puree coarsely in a mini processor or blender, with the juices.

In a nonstick, high-sided sauté pan or low Dutch oven with Teflon™ nonstick coating, such as the one pictured here, heat the oil and sauté the garlic for 1 minute. Pour in the red pepper puree, and heat through. Season to taste with salt and pepper. Add the sugar if the peppers are a bit tart. Add the cooked pasta and serve.  

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