Hey this one is close to my heart as I found this extraordinarily simple sauce on my favo food website. She used Shell pasta and I used colorful Rotini pasta. This was a simple recipe with fresh pea pods and some herbs, but I changed by adding a little more assorted veggies, cause I am one of those who doesn't like wasting food/veggies.. So I found these bits and pieces of veggies sitting in my fridge and I used them here. Otherwise they would have ended up rotting in a couple of days.
Ok here is the STAR of the evening : The Roasted Red Pepper sauce. It just tasted so awesome. This is not an exact copy from the food website I am talking about but I went onto modify according to my taste.
Sauce :
1. 1 Red color bell Pepper
2. Pine nuts - half of a fist
3. Onion - just a little. May be 7-8 finely chopped pieces
4. Salt and Pepper to taste
5. Olive oil
You make just few slits on the fresh bell pepper and place it in the oven for 450 deg F until it chars down. But I had no time to wait for an hour for this process to happen. So I broiled the pepper on middle rack for 10 minutes and then turned it upside down to char the other half for 5 more minutes. If you like go ahead and slow roast the bell pepper for an hour at 450 Deg F. And pick this charred stuff out, let it cool. Meanwhile dry roast the pine nuts and then the onion. I dry roasted the onion just for 1 minute to remove the raw flavor. As it is try and avoid onion. I don't encourage onion in Pasta. But since the original recipe had, I had to give in. :(
After the pepper cools down, peel the skin off, seed it and use only the flesh. Add pine nuts, onion and pepper into your blender. Add some olive oil ( 2 tsp) and salt and pepper. Blend until smooth. Now the best part : Dip your fingers and lick!!! That's amazing isn't it? This is one of the best dips I have ever tasted. You can use this as a dip for 1. Chicken tandoori, 2. Nachos, 3. Just plain potato chips, 4.Cutlet, 5. Pakoda, 6. Bajji, 7. chapati, 8. Sandwich Oh God... what not?
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Now pasta: Boil Rotini, shell whatever you have in your pantry to al-dente (I used 3 hand full of Rotini, salted water). Preserve 1/2 cup of pasta water. Drain the rest and DON'T rinse under cold water.
1. Garlic - 2 cloves chopped
2. Broccoli : 6 florets
3. Pea - a handful (I had only frozen stuff)
4. Green bell pepper - 1 hand full chopped
In 4 tsp Olive oil, saute the above veggies, Add the red sauce that you just ( licked? ) oops - made! and saute for a minute, add pasta water. Let it cook for a minute. Now add pasta to it. Sprinkle some fresh herbs like basil or parsley. Also sprinkle grated cheese (Parmesan?). Cook for few seconds and it's ready to be gorged on! Go for it....
Time for pictures :D
Ok here is the STAR of the evening : The Roasted Red Pepper sauce. It just tasted so awesome. This is not an exact copy from the food website I am talking about but I went onto modify according to my taste.
Sauce :
1. 1 Red color bell Pepper
2. Pine nuts - half of a fist
3. Onion - just a little. May be 7-8 finely chopped pieces
4. Salt and Pepper to taste
5. Olive oil
You make just few slits on the fresh bell pepper and place it in the oven for 450 deg F until it chars down. But I had no time to wait for an hour for this process to happen. So I broiled the pepper on middle rack for 10 minutes and then turned it upside down to char the other half for 5 more minutes. If you like go ahead and slow roast the bell pepper for an hour at 450 Deg F. And pick this charred stuff out, let it cool. Meanwhile dry roast the pine nuts and then the onion. I dry roasted the onion just for 1 minute to remove the raw flavor. As it is try and avoid onion. I don't encourage onion in Pasta. But since the original recipe had, I had to give in. :(
After the pepper cools down, peel the skin off, seed it and use only the flesh. Add pine nuts, onion and pepper into your blender. Add some olive oil ( 2 tsp) and salt and pepper. Blend until smooth. Now the best part : Dip your fingers and lick!!! That's amazing isn't it? This is one of the best dips I have ever tasted. You can use this as a dip for 1. Chicken tandoori, 2. Nachos, 3. Just plain potato chips, 4.Cutlet, 5. Pakoda, 6. Bajji, 7. chapati, 8. Sandwich Oh God... what not?
---------------------------------------------------------------------------------------------------------
Now pasta: Boil Rotini, shell whatever you have in your pantry to al-dente (I used 3 hand full of Rotini, salted water). Preserve 1/2 cup of pasta water. Drain the rest and DON'T rinse under cold water.
1. Garlic - 2 cloves chopped
2. Broccoli : 6 florets
3. Pea - a handful (I had only frozen stuff)
4. Green bell pepper - 1 hand full chopped
In 4 tsp Olive oil, saute the above veggies, Add the red sauce that you just ( licked? ) oops - made! and saute for a minute, add pasta water. Let it cook for a minute. Now add pasta to it. Sprinkle some fresh herbs like basil or parsley. Also sprinkle grated cheese (Parmesan?). Cook for few seconds and it's ready to be gorged on! Go for it....
Time for pictures :D
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