Summer Pasta with Olives, Roasted Peppers and Capers
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 servings
- 1/2 cup water
- 3 tablespoons olive oil
- 2 red bell peppers
- 1/3 cup chopped fresh parsley
- 1 large onion, chopped
- 1/4 cup drained capers
- 2 garlic cloves, minced
- 2 pounds tomatoes, chopped
- Carbohydrate 73 g(24%)
- Cholesterol 15 mg(5%)
- Fat 13 g(21%)
- Fiber 7 g(28%)
- Protein 17 g(35%)
- Saturated Fat 4 g(19%)
- Sodium 407 mg(17%)
- Calories 478
Preparation Char peppers over gas flame or in broiler until blackened on all sides. Enclose in paper bag. Let stand 10 minutes. Peel, seed and chop peppers. Heat oil in large pot over medium-high heat. Add onion, garlic and half of parsley; sauté 3 minutes. Add peppers, tomatoes and next 4 ingredients. Reduce heat, cover and simmer 15 minutes. Season with salt and pepper. (Can be prepared 1 day ahead. Cool. Cover; refrigerate. Bring to simmer before using.) Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain. Return pasta to pot. Add sauce and 1/2 cup cheese; toss. Season with salt and pepper. Transfer to large bowl. Sprinkle with remaining parsley. Serve, passing 1/2 cup cheese separately. v
Preparation Char peppers over gas flame or in broiler until blackened on all sides. Enclose in paper bag. Let stand 10 minutes. Peel, seed and chop peppers. Heat oil in large pot over medium-high heat. Add onion, garlic and half of parsley; sauté 3 minutes. Add peppers, tomatoes and next 4 ingredients. Reduce heat, cover and simmer 15 minutes. Season with salt and pepper. (Can be prepared 1 day ahead. Cool. Cover; refrigerate. Bring to simmer before using.) Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain. Return pasta to pot. Add sauce and 1/2 cup cheese; toss. Season with salt and pepper. Transfer to large bowl. Sprinkle with remaining parsley. Serve, passing 1/2 cup cheese separately. v
