Friday, April 14, 2017
The original recipe calls for roasting the peppers but I prefer to sauté them on the stove top. I like to keep them a bit Al Dente. I kind of played around with the ingredient measurements as I went along and found I liked it a bit spicier than I normally would. The sweetness of the peppers go nicely with a little kick of red pepper.
2 peppers, one red and one orange, long slices
1/2 yellow onion, sliced in half circles
3 small garlic cloves, minced
1 14 oz. can diced tomatoes
1/4-1/2 cup reserved pasta water
1/4 cup vegan parmesan cheese (home made)
1-2 tablespoons tomato paste
red chili flakes – how ever spicy you like it
salt and pepper to taste
1/2 cup fresh basil, cut in small pieces, added at end of cooking
olive oil for sauting
12 ounces noodles of your choice
Add olive oil to large sauté pan. Over medium heat, add sliced yellow onion.
Saute until soft, add minced garlic for a minute then add pepper slices. Saute
until peppers start to soften.
Add diced tomatoes, vegan parmesan cheese, tomato paste and red pepper flakes to taste.
Add some of the pasta water to create a nice sauce. Once pasta is cooked, add to
Sauté pan, check seasoning and add Basil off the heat. Serve drizzled with olive oil.