Roasted Red Pepper Kalamata And Proscuitto Pasta Food

QUICK AND EASY ROASTED RED PEPPER PASTA

Steps:

• Bring a large pot of salted water to a boil. Cook the pasta according to the package directions.
• Meanwhile, add the oil and butter to a large skillet over medium-high heat and melt the butter. Add the garlic and onions and saute until starting to soften, 2 to 3 minutes. Add the chopped red peppers and cook until hot, 2 to 3 minutes.
• Carefully transfer the contents of the skillet to a food processor or blender. Put on the lid and puree the pepper mixture until totally blended (there will still be some texture to the peppers).
• Pour the pepper puree back into the skillet. Add the broth, 1/2 teaspoon salt and some pepper, and stir until heated. Splash in the cream and stir to combine. Add the parsley and basil and stir to combine. Taste and adjust the seasoning if you need to.
• Drain the pasta and add it to the skillet. Add the Parmesan, and then stir it together to coat the pasta.
• Serve in bowls with extra Parmesan and a sprinkling of parsley and basil on top.

ROASTED RED PEPPERS

Steps:

• Preheat the oven to 500 degrees.
• Place the whole peppers on a sheet pan and place in the oven for 30 to 40 minutes, until the skins are completely wrinkled and the peppers are charred, turning them twice during roasting. Remove the pan from the oven and immediately cover it tightly with aluminum foil. Set aside for 30 minutes, or until the peppers are cool enough to handle.
• Remove the stem from each pepper and cut them in quarters. Remove the peels and seeds and place the peppers in a bowl along with any juices that have collected. Discard the stems, peels, and seeds. Pour the oil over the peppers. Cover with plastic wrap and refrigerate for up to 2 weeks.

ROASTED PEPPER, KALAMATA, AND PROSCIUTTO PASTA

Steps:

• Preheat broiler.
• Cut bell peppers in half lengthwise; discard seeds and membranes.
• Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 10 minutes or until blackened.
• Place peppers in a zip-top plastic bag; seal. Let stand 10 minutes. Peel and cut into thin strips.
• Combine olives and next 6 ingredients (olives through black pepper) in a bowl.
• Add bell pepper strips and chopped parsley; toss gently to combine.
• Cook prosciutto in a large nonstick skillet over medium heat 3 minutes or until crisp (it took mine a lot longer); remove from pan.
• Add bell pepper mixture to pan; cook over low heat 3 minutes or until heated.
• Place pasta in a large bowl. Add bell pepper mixture and prosciutto; toss gently to combine. Sprinkle with cheese.
• Garnish with parsley sprigs, if desired.

ROASTED RED PEPPER, KALAMATA AND PROSCUITTO PASTA

Steps:

• Cut bell peppers in half lengthwise, discard seeds. Place pepper halves, skin side up, on a foil-lined baking sheet; flatten with hand. Broil 10 minutes, or until blackened. Place in zip-top bag; seal. Let stand 10 minutes. Peel and cut into thin strips. Combine olives and next 6 ingredients. Add bell pepper strips and parsley; toss. Cook proscuitto in a large non-stick skillet over medium heat - 3 minutes or until crisp. Remove from pan. Add bell pepper mixture to pan. Cook over low heat 3 minutes or until heated through. Place pasta in large bowl. Add bell pepper mixutre and proscuitto, toss to combine. Sprinkle with grated parmesan cheese.

KALAMATA OLIVE & ROASTED RED PEPPER PASTA SAUCE

Steps:

• Put all ingredients in food processor and puree.
• Heat in saucepan over medium heat.
• Serve over your favorite pasta and top with grated parmesan cheese!