Subject: Pasta Peperonata
From: Unicorn (unicorn@indenial.com)
Date: Fri Jan 28 2000 - 07:38:19 EST
::::::::::::::::::::::::::::: FOOD FUNNY :::::::::::::::::::::::::::::
Here's a good one from reader Peggy Quarterman.
Two elderly ladies meet at the launderette after not seeing one
another for some time. After inquiring about each other's health, one
asked how the other's husband was doing.
"Oh! Ted died last week. He went out to the garden to dig up a
cabbage for dinner, had a heart attack and dropped down dead right
there in the middle of the vegetable patch!"
"Oh dear! I'm very sorry," replied her friend, "What did you do?"
"Opened a can of peas instead."
::::::::::::::::::::::::::: TODAY'S RECIPE ::::::::::::::::::::::::::
I have to confess that I am a confirmed carnivore and usually feel
cheated after a meatless meal. Not so with pasta. In fact, in
restaurants I have been know to choose meatless pasta dishes over meat
dishes many times. Here's a dish to try on the "meat and potatoes"
person in your life.
Pasta Peperonata
4 Tbs (60 ml) extra virgin olive oil
2 red bell peppers, seeded and sliced
2 green bell peppers, seeded and sliced
2 yellow bell peppers, seeded and sliced
3 medium onions, sliced
1 large red onion, sliced
8 - 10 cloves garlic, finely chopped
1/4 cup (60 ml) white wine or water
1 tsp (5 ml) sugar
15 - 20 oil-cured black olives, pitted and
coarsely chopped (optional)
4 Tbs (60 ml) capers (optional)
Salt and freshly ground pepper to taste
12 - 16 oz (350 - 450 g) pasta of your choice,
cooked according to package directions
Parmesan cheese
Heat the oil in a large skillet over moderate heat. Saute the
peppers, onions, and garlic, stirring frequently, for 5 minutes. Add
the wine or water and simmer covered for 5 minutes. Stir in the sugar
and cook uncovered for 20 minutes, until the mixture is very soft and
lightly browned. Add the optional olives and capers and season with
salt and pepper. Toss with the cooked pasta and serve immediately
with Parmesan cheese. Serves 4 to 6.
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