Monday, October 31, 2011

Roasted Peppers and Pasta Salad

Pasta(Bows or spirals or penne) - 2 1/2 cups
Green and Red Peppers - 2(1 each)
Olive oil or cooking oil - 1 tbspn

Italian Dressing;
Olive oil - 2 tbspn
Garlic - 4 flakes(crushed and chopped)
Tomatoes - 4 large(blanched and pureed)
Tomato Sauce - 2 tbspn
Vinegar - 1 tbspn
Salt - according to taste
Sugar - a pinch
Red chili flakes - 1 tsp
Oregano - 1 tsp

Boil 8 cups of water with 2 tsp water. Add pasta. Cook for 12-15 minutes until tender. Drain. Rinse under cold water. Keep in the strainer for 10 minutes to drain out the water. Transfer to a salad bowl and pour 1 tbspn olive oil on it. Mix well. Keep aside.
Pierce the green and red peppers with a fork and hold it directly on the gas flame. Roast it on all sides for 1-2 minutes till the outer skin of the peppers turns slightly soft. Cool and lightly brush the chard skin. Wash and chop the roasted peppers into small pieces. Add to the pasta. Keep aside.
To prepare the dressing, place the tomatoes in boiling water and boil for 2-3 minutes. Remove from water and cool. Peel the tomatoes and blend in a blender to a smooth puree. Keep aside.
Heat 2 tbspn oil in a pan. Reduce heat and add garlic. Stir and add the blanched and pureed tomatoes. Stir for 2-3 minutes and add the tomato sauce, vinegar, salt, oregano, sugar and chili flakes. Mix.
Add 1/2 cup water and give one boil. Simmer for 3-4 minutes till it becomes slightly thick. Check seasoning and remove from heat. Cool slightly and pour over the pasta. Toss gently.

Recipe Courtesy: Nita Mehta's "Menus from around the world"

Tip of the day: Adding salt to the water when cooking pasta will help firm the pasta and bring out its flavor.

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