Short Pasta with Dried Tomatoes and Green Peppers
I used the homemade dried tomatoes that I had prepared in the summertime. Since they had been marinated in olive oil, they were so soft that there was no need to rehydrate. The fragrance of the tart tomatoes was really delightful.
Emulsifying the ingredients in the boiled pasta water helps blend the flavors and keeps the pasta moist, making this enjoyable to the last bite. Dried tomatoes can be preserved and used in a variety of ways, so it's very convenient to have on stock. Recipe by Heartful Kitchen Rei
Short Pasta with Dried Tomatoes and Green Peppers
I used the homemade dried tomatoes that I had prepared in the summertime. Since they had been marinated in olive oil, they were so soft that there was no need to rehydrate. The fragrance of the tart tomatoes was really delightful.
Emulsifying the ingredients in the boiled pasta water helps blend the flavors and keeps the pasta moist, making this enjoyable to the last bite. Dried tomatoes can be preserved and used in a variety of ways, so it's very convenient to have on stock. Recipe by Heartful Kitchen Rei
Cooking Instructions
- 1
Boil pasta in a large pot with salt (not listed above) according to the package instructions. I used a type of short pasta called "ballerina."
- 2
Thinly slice the onion, and julienne the bell pepper. This recipe uses dried tomatoes marinated in olive oil.
- 3
Put the olive oil and garlic in a frying pan and beat. Once the garlic browns, add the onion and sauté.
- 4
Add the bell peppers and dried tomatoes and continue to sauté. For added aroma, use a small amount of the olive oil in which the tomatoes were marinated.
- 5
Add 3 tablespoons of the boiled pasta water, then add the pasta.
- 6
Season with salt and coarsely ground black pepper to taste. Add more boiled pasta water, if necessary. It's ready once the ingredients emulsify and the flavors blend evenly.
- 7
Sprinkle with Parmesan cheese (Parmigiano Reggiano) to taste.
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