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Add a photoServings: 6
Ingredients
- 3 x Red bell peppers
- 3 x Green bell peppers, or possibly yellow, or possibly a combination
- 1 lb Spaghetti, spaghettini or possibly other pasta
- 3/4 c. Extra virgin olive oil
- Â Â Salt
- Â Â Freshly grnd black pepper
- 1/3 c. Italian parsley, or possibly flat-leaf (minced)
- 2 med Green onions, minced
- 1 x Garlic clove, chopped
- 1/4 c. White wine vinegar
- 1/3 c. Fresh basil, minced, or possibly small basil leaves
Directions
- Place all the peppers on a rack about 4 inches from a warm broiler and broil them, turning frequently, for about 15 min, till they are blackened and blistered on all sides. Place them in a paper bag, close the bag and let it stand for about 15 min.
- Carefully peel off the skins, using the point of a small sharp knife to remove any stubborn spots. Open the peppers and scrape out the seeds. Cut into 1/2-inch strips and set aside.
- Cook the pasta in plenty of boiling salted water till done.
- Drain thoroughly, then toss in a large baking pan with 1/2 c. of the extra virgin olive oil. (Spread in a baking pan, rather than mounded in a bowl; it cools faster.) Season generously with salt and pepper. Let the pasta cold till tepid, tossing frequently.
- In a large bowl stir together the remaining 1/4 c. extra virgin olive oil with the peeled peppers, parsley, green onions and garlic. Stir in the vinegar and season with salt and pepper to taste. Add in the pasta and toss to combine.
- Taste, adding more salt and pepper if necessary. Just before serving, toss with the basil.
- The technique of tossing the warm pasta with oil and then letting it cold to room temperature so which each strand is separate and glistening comes from the restaurateur Jeremiah Tower. Serve the salad as soon as possible and remember which, once refrigerated, pasta never regains its fresh-cooked taste or possibly texture.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 219g | |
| Recipe makes 6 servings | |
| Calories 549 | |
| Calories from Fat 251 | 46% |
| Total Fat 28.41g | 36% |
| Saturated Fat 3.99g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 12mg | 1% |
| Potassium 396mg | 11% |
| Total Carbs 62.4g | 17% |
| Dietary Fiber 4.5g | 15% |
| Sugars 5.38g | 4% |
| Protein 11.0g | 18% |
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