Oven-Roasted Peppers and Pasta
Make this in midsummer with the freshest sweet peppers you can find. I
like to serve it with grilled chicken or fish such as tuna or make
shark. Besides red and green bell peppers, you can use any mix of
colors for this dish except brown and purple.
Makes 6 servings
4 large bell peppers, 2 red and 2 green, halved, seeded, and thickly
2 large onions, cut into thick slices
2 to 3 tablespoons olive oil
1/3 cup chopped fresh parsley
3 tablespoons chopped fresh oregano
3 cloves garlic, minced
2 cup cherry tomatoes, halved
Salt and freshly ground black pepper to taste
1 pound small pasta shapes, such as
shells, bow ties, rigatoni, or radiator, cooked and kept hot
Freshly grated Parmesan cheese
Preheat the oven to 400°F.
In a large bowl, toss the peppers and onions in the olive oil. Spread
them in a shallow roasting pan. Roast in the oven, turning the
vegetables from time to time with a spatula, until they are tender and
beginning to brown, 30 to 45 minutes. Sprinkle with the parsley,
oregano, garlic, and cherry tomatoes. Season well with salt and pepper.
Roast 5 minutes more. Remove the toasting pan from the oven.
Toss the pasta with roasted vegetable and pile in a heated serving
bowl. Sprinkle with the cheese and serve very hot.
These vegetables are also delicious if tossed with cooked
cheese-stuffed tortellini or mini cheese ravioli.