Memorable Quotes:

"A Bearnaise sauce is simply an egg yolk, a shallot, a little tarragon vinegar and butter, but it takes years of practice for the result to be perfect." Fernand Point

Thursday, July 25, 2013

Linguini with Roasted Peppers, Kalamata Olives and PIne Nuts


4 Red and Yellow Peppers
2-3 ounces Parmigiano Reggiano cheese (cut in chunks)
2 cloves of garlic, peeled
three finger pinch of Sea Salt and course pepper
1/2 tsp Red Pepper flakes
1/4 cup of extra virgin olive oil
Handful of fresh basil
1/2 cup kalamata olives pitted
1/4 cup pine nuts
12 ounces of linguini or other pasta


Preheat boiler. Place peppers on a foil lined baking sheet  and broil turning to blacken and char all sides. Place peppers in a bag to steam for at least 10 minutes.

Remove skin from peppers. Slice off tops and remove seeds. set aside until ready to make sauce.

Bring a large pot of water to a boil.

Place cheese into a food processor and grind. Place the peppers, garlic, seasoning, pepper flakes, olive oil and olives in the processor and pulse until slightly chunky. Place in a large serving bowl that will hold your cooked pasta.

Boil pasta until al dente and remove pasta with tongs to the serving bowl.  Add about 1/8 cup of the hot pasta water to the sauce and pasta and toss well. Add a bit more of the pasta water to the pasta if it seems dry.

Toss with the pine nuts and serve with additional cheese.

Note: I used grated cheese so I included with the other ingredients in the processor and did not process separately. Also this is a recipe that can be modified based on ingredients on hand. You could add pancetta or bacon for a little more flavor.

Adapted from the food blog "The Italian Dish"

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