Tuesday, June 24, 2008

Walnut and Pepper Pasta

This could be served hot or as a pasta salad (the original recipe says "at room temperature" but I think chilled would be better).

Serves 2

1/8 cup chopped walnuts
1/4 tsp. sea salt
1/4 pound bowtie pasta or other short pasta
3/4 cup chopped onions
1/2 cup canned chopped tomatoes, drained
1/2 tbsp. olive oil
1/2 tbsp. sliced garlic
1/4 tsp. freshly ground black pepper
1/4 tsp. capers, drained
1 tbsp. fresh oregano
1/8 up chopped fresh parsley
1/2 cup bell peppers
1 tsp. fresh rosemary
Sprinkle of freshly grated Parmesan cheese

1. Cook the pasta according to package directions. Before draining, reserve 1/8 cup of the water used for cooking.

2. Saute the onions in a medium skillet over medium heat in olive oil until they begin to brown (8-10 minutes).

3. Add the garlic and saute an additional 2-3 minutes. Add the reserved pasta water and simmer for 1 minute. Add salt, pepper, oregano, rosemary, parsley, bell peppers, capers, and tomatoes and cook 1 minute or until heated through. Remove from the heat.

4. Drain the pasta and add to the sauce. Toss. Add the walnuts and Parmesan cheese and mix again.

Based on the Bowties with Walnuts and Red Peppers recipe from The Occasional Vegetarian.

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