Sweet And Sour Peppers With Pasta Bows Food

PASTA AND PEPPERS

Steps:

• Cook pasta according to package directions. Meanwhile, in a large nonstick skillet, saute peppers in butter until crisp-tender. Add garlic; saute 1 minute longer. Combine cornstarch, broth and wine or additional broth until smooth; stir into pepper mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened., Remove from the heat; stir in the basil, salt and pepper. Drain pasta; toss with pepper mixture. Sprinkle with parsley.

BOW TIE PASTA WITH SAUSAGE AND SWEET PEPPERS

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• While pasta is cooking, cook sausage and peppers in large skillet over medium heat until sausage is brown and juices run clear. Drain sausage mixture and return it to the pan. Pour in the broth, season with black pepper and bring to a boil.
• Toss pasta with sausage sauce and serve.

SWEET PEPPER PASTA

Steps:

• Cook the pasta according to pack instructions.
• Meanwhile, heat the oil in a large pan, then fry the onion over a medium-high heat for 5-6 mins, stirring occasionally, until golden and softened. Stir in the garlic and cook for a further 2-3 mins. Drain the peppers, reserving their juice, then stir into the onion. Cook for 2-3 mins to heat through. Blitz the mixture in a food processor, with 75ml/2½fl oz reserved juice from the peppers and 75ml/2½fl oz cooking liquid from the pasta, to make a chunky sauce.
• Drain the pasta and return it to the pan. Add the pepper mixture, then season to taste. Toss with the rocket or watercress while still hot, so it just begins to wilt, then serve.

SWEET PEPPERS WITH PASTA

Steps:

• Cook garlic in oil in a large heavy skillet over moderate heat, stirring, until golden. Add peppers, wine, and salt and pepper to taste, then cook, covered, stirring occasionally, until very tender, 15 to 20 minutes.
• While peppers are cooking, cook pasta in a 6-qt. pot of boiling salted water until al dente and drain. Toss pasta with peppers and season with salt and pepper.

SWEET AND SOUR PEPPERS WITH PASTA BOWS

Steps:

• Quarter the peppers and remove the stalks and seeds.
• Place in boiling water and cook for 10-15 minutes, until tender.
• Drain and rinse under cold water.
• Peel away the skins and and leftover seeds, and cut the flesh lengthwise into strips.
• Set aside.
• Put the garlic, capers, raisins, mustard, lime zest and juice, honey and cliantro into a bowl.
• Season with salt and pepper and whisk together.
• Cook the pasta in a large pan of boiling salted water for 10-12 minutes, until tender.
• Drain thoroughly.
• Return pasta to the pan and add the peppers and dressing.
• Heat genly on med-low and toss to miss.
• Transfer to a warm serving bowl.
• Serve with shavings of Parmesan cheese, if you like.

SWEET AND SOUR PASTA SALAD

Steps:

• Cook pasta according to package directions; drain and rinse with cold water.
• Place in large serving bowl, add onion, tomato, cucumber, green pepper and parsley, set aside.
• In a saucepan combine the dressing ingredients, cook over medium-low heat for 10 minutes or until sugar is dissolved.
• Pour over salad and toss.
• Cover and refrigerate for 2 hours.
• Serve with slotted spoon.

SWEET AND SOUR PEPPERS

Steps:

• Combine lemon juice, tamari, honey, and hot sauce, and whisk until smooth.
• Heat wok or other large saute pan on high.
• Add the oil, garlic, ginger, chili, and scallion whites, and fry for 15 seconds.
• Add peppers and fry for a minute.
• Stir in 1/2 of the scallion greens and sesame seeds, and the sauce.
• Bring to a boil.
• Combine cornstarch and cold water. Stir into the vegetables and cook for another 30 seconds.
• Serve topped with remaining seeds and scallion.

SWEET AND SOUR PEPPERS AND PASTA

Steps:

• Quarter the peppers and remove the stalks and seed. Put the quarter in boling water and cook for 10-15 minutes or until tender. Drain and rinse under cold water, then peel off the skina nd cut the flesh into strips lenghtwise.
• Put the garlic, capers, raisins, mustard, lemon rind, lime juice, honey and pepper in a bowl and whisk.
• cook the pasta according to package directions until al dente and then drain completely.
• Return pasta to the pan and then add the pepper strips and dressing. Heat gently tossing to mix. Place in warm serving bowl and serve with shavings of cheese if desired.

AGRODOLCE DI PEPERONI (SWEET AND SOUR PEPPERS)

Steps:

• Heat the olive oil in a large frying pan. Once the oil is hot add the yellow and red pepper strips.
• Fry the pepper strips, stirring often, until golden brown.
• Add the anchovy fillets, garlic, olives and capers. Stir in the sugar, then add the vinegar and cook, stirring now and then, until evaporated.
• Cook on a medium heat, stirring now and then, for about 5 minutes, or until the peppers are tender.
• Season to taste with salt and freshly ground pepper. Serve hot or cold.