Sunday, August 17, 2014

Pasta with Cherry Tomato and Red Pepper

     We truly enjoy pasta in our house. There's nothing finer than a finely crafted pasta dish. If that's what you're looking for, you're probably on the wrong website. I can, however, provide you with a tasty and simple pasta recipe. Our garden has been producing tomatoes and peppers like crazy, so we were looking for ways to use them up. A basic, olive oil-based pasta dish seemed just the thing. It totally was. This is a fresh, light recipe that has a bit of a kick from the red pepper flakes. Give it a try and see what you think. Maybe less oil? Maybe add some shrimp? Get creative. As always, notes are in blue.

Pasta with Cherry Tomato and Red Pepper

  • 1 pound pasta of your choice (don't pick something goofy like giant shells or lasagna noodles)
  • 1/2 cup extra virgin olive oil (insert obvious virgin joke here)
  • 2 medium red bell peppers, cored and sliced
  • 2 cups cherry tomatoes, cut in half
  • 2 cloves garlic, minced
  • 1/2 teaspoon red pepper flakes
  • shredded Parmesan for topping
  1. Cook pasta until al dente. Drain and set aside.
  2. In a large saucepan, heat olive oil over medium-high heat. Add the garlic and sautee for a couple of minutes, until garlic starts to brown.
  3. Add the bell pepper. Sautee for 2-3 minutes. Add the tomatoes and red pepper flakes. Sautee another 3-5 minutes. 
  4. Add the pasta and toss over medium-low heat for 2-3 more minutes to incorporate ingredients. Garnish with Parmesan.
Good times!

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