Recently I picked up a two pound bag of sweet mini peppers (red, yellow and orange) and used a half pound to skewer sirloin kebabs. The peppers were sweet and succulent. The remaining peppers were used to make this vegetarian pasta which we loved! —inpatskitchen
1 1/2 pounds of sweet mini peppers, stemmed and sliced in half vertically
cloves garlic, thinly sliced
crushed red pepper flakes
dried oregano leaves
One 2.25 ounce can sliced California olives or about 1/2 cup sliced kalamata olives
capers in brine
dry pasta (penne or rigatoni)
In This Recipe
Pre heat your oven to 350F. Combine the peppers, olive oil, salt, garlic, crushed red pepper flakes and oregano and place in a medium size roasting pan. Roast the mixture for 30 minutes.
While the vegetables are roasting, cook the pasta per package directions. Drain but reserve about one cup of the pasta water.
Once the peppers have finished roasting, transfer them to a large skillet and stir in the olives and capers. Add the cooked pasta and a little of the reserved pasta water while on the heat. Add more pasta water if needed. Serve nice and warm.
I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I learned...to this day I try not to procrastinate when it comes to entertaining.
My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!