Painters Pasta Food

PAINTER'S PASTA

Steps:

• Blanch sun-dried tomatoes by dropping them into a small pot of boiling water; immediately remove pot from heat and allow to soak until soft, about 10 minutes; Drain and set aside to cool.
• Heat a large skillet over medium high heat.
• Drizzle in a little olive oil, enough to coat bottom of pan plus a little extra.
• Add minced garlic and most of the chopped green onions (reserve some onions for garnish later); sauté until lightly browned.
• Slice the cooled tomatoes into strips, add to skillet along with the roasted red pepper strips.
• Squeeze the lemon juice into the pan to add moisture and continue to sauté.
• Sprinkle in a little garlic powder, salt and pepper, red pepper flakes, and about 1 Tbsp or some of cheese (grate a layer of cheese "snow" over the surface).
• Sauté until peppers are heated through, sampling sauce and reseasoning to your tastes, adding as much garlic powder, cheese, salt, pepper, and red pepper flakes as you prefer.
• Remove pepper mixture from the pan using a slotted spoon and set aside in a covered bowl, leaving any remaining oil in the pan.
• Add about 3 more Tbsp olive oil and heat for about 1 minute, and then add the drained pasta and toss in the oil to coat.
• Squirt a bit more lemon juice, red pepper flakes, and grate more cheese over the pasta, toss.
• Add some of the pepper mixture to the pasta (maybe 1/2 cup or so) and toss to coat to the pasta, tossing to coat well.
• Add a ladleful or so of reserved pasta cooking water and toss to coat--it should not be very dry, but it should not be very wet either.
• Portion out some pasta onto serving plates and top with a scoop of the pepper mixture.
• Garnish with reserved green onions, a grating of cheese, fresh parsley.