Pepper Pasta Quick Cook

  • Servings: 4
Pepper Pasta Quick Cook

Source: Martha Stewart Living Television, June 2001

Ingredients

  • 3 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 2 medium garlic cloves, crushed
  • 1 medium shallot, very finely chopped
  • 1 medium red bell pepper, seeded, deveined, and cut into very thin slices
  • 1 medium yellow bell pepper, seeded, deveined, and cut into very thin slices
  • 1 medium orange bell pepper, seeded, deveined, and cut into very thin slices
  • Coarse salt and freshly ground pepper
  • Pinch red-pepper flakes
  • 10 basil leaves, well washed and dried, coarsely torn
  • Pepper Pasta
  • Freshly grated Parmesan, for serving

Directions

  1. Heat oil and butter in a large skillet over medium heat. Add garlic, and cook until golden, about 5 minutes. Stir in shallot, and cook until translucent, about 3 minutes. Add peppers, salt, pepper, and red-pepper flakes, and cook, stirring until soft, about 5 minutes more. Stir in half of the basil.

  2. Meanwhile, bring a large pot of salted water to a boil. Add pasta, and cook until al dente, 2 to 4 minutes. Drain, and add to the pan with peppers. Cook, stirring constantly, for 1 minute. Transfer to serving platter. If desired, remove garlic, and discard. Garnish with remaining basil and Parmesan. Serve immediately.

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