Ingredients with Measurements:
- 1 pound capriola pasta
- 2 red bell peppers, roasted and sliced
- 2 tablespoons olive oil
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
Special equipment needed:
- Baking sheet
- Aluminum foil
- Large pot for boiling pasta
- Colander
- Large skillet
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Cut the red bell peppers in half and remove the seeds and stems.
3. Place the peppers on a baking sheet lined with aluminum foil, skin side up.
4. Roast the peppers in the oven for about 20 minutes or until the skin is charred and blistered.
5. Remove the peppers from the oven and let them cool for a few minutes.
6. Once the peppers are cool enough to handle, peel off the skin and slice them into thin strips.
7. Cook the capriola pasta in a large pot of boiling salted water according to the package instructions.
8. Drain the pasta in a colander and set it aside.
9. Heat the olive oil in a large skillet over medium heat.
10. Add the roasted red pepper strips to the skillet and sauté for 2-3 minutes.
11. Add the cooked capriola pasta to the skillet and toss to combine.
12. Sprinkle the grated Parmesan cheese over the pasta and toss again.
13. Season with salt and pepper to taste.
14. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Oven temperature: 400°F
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 450
Fat: 14g
Carbohydrates: 65g
Protein: 16g
Sodium: 350mg
Substitutions for ingredients:
- Capriola pasta can be substituted with any other type of pasta.
- Parmesan cheese can be substituted with Pecorino Romano or Asiago cheese.
- Olive oil can be substituted with vegetable oil or butter.
Variations:
- Add some chopped garlic to the skillet when sautéing the red peppers.
- Add some sliced black olives or sun-dried tomatoes to the pasta for extra flavor.
- Use roasted yellow or orange bell peppers instead of red bell peppers.
Tips and tricks:
- Make sure to roast the peppers until the skin is charred and blistered, as this will make it easier to peel off the skin.
- Reserve some of the pasta cooking water to add to the skillet if the pasta seems dry.
- Garnish the pasta with some chopped fresh parsley or basil for extra flavor.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pasta in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the pasta in individual bowls or on a large platter for sharing.
Garnishes:
Garnish the pasta with some chopped fresh parsley or basil.
Pairings:
This pasta dish pairs well with a crisp green salad and a glass of white wine.
Suggested side dishes:
Serve the pasta with some garlic bread or a side of roasted vegetables.
Troubleshooting advice:
If the pasta seems dry, add some reserved pasta cooking water to the skillet to loosen it up.
Food safety advice:
Make sure to cook the pasta and roast the peppers thoroughly to avoid any foodborne illnesses.
Food history:
Capriola pasta is a type of pasta that originated in Italy. Roasted red peppers are a popular ingredient in Mediterranean cuisine.
Flavor profiles:
This pasta dish has a savory and slightly sweet flavor from the roasted red peppers, with a nutty and salty flavor from the Parmesan cheese.
Serving suggestions:
Serve the pasta hot as a main course for lunch or dinner.
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Region: Italian