Ingredients with Measurements:
- 1 pound of pasta (penne or fusilli)
- 2 red bell peppers
- 1/2 cup of grated Pecorino di Filiano cheese
- 1/4 cup of olive oil
- 2 cloves of garlic, minced
- Salt and pepper to taste
- Fresh basil leaves for garnish
Special equipment needed:
- Baking sheet
- Blender or food processor
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Cut the red bell peppers into quarters and remove the seeds and stems.
3. Place the peppers on a baking sheet and drizzle with 2 tablespoons of olive oil.
4. Roast the peppers in the oven for 20-25 minutes or until the skin is charred and the peppers are soft.
5. Remove the peppers from the oven and let them cool for 10 minutes.
6. Peel off the skin from the peppers and discard.
7. In a blender or food processor, puree the roasted red peppers until smooth.
8. In a large pot of boiling salted water, cook the pasta according to the package instructions until al dente.
9. While the pasta is cooking, heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat.
10. Add the minced garlic to the skillet and cook for 1-2 minutes or until fragrant.
11. Add the pureed red peppers to the skillet and stir to combine.
12. Drain the cooked pasta and add it to the skillet with the red pepper sauce.
13. Toss the pasta with the sauce until well coated.
14. Add the grated Pecorino di Filiano cheese to the skillet and stir to combine.
15. Season with salt and pepper to taste.
16. Serve the pasta hot, garnished with fresh basil leaves.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Total time: 40 minutes
Temperature:
Oven temperature: 400°F
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 450
Fat: 18g
Carbohydrates: 55g
Protein: 16g
Sodium: 300mg
Sugar: 5g
Substitutions for ingredients:
- Pecorino di Filiano cheese can be substituted with Parmesan cheese or any other hard cheese.
- Red bell peppers can be substituted with roasted tomatoes or sun-dried tomatoes.
Variations:
- Add cooked chicken or shrimp to the pasta for a protein boost.
- Use different types of pasta such as spaghetti or linguine.
- Add chopped fresh herbs such as parsley or oregano to the pasta for extra flavor.
Tips and tricks:
- Make sure to cook the pasta al dente to avoid it becoming mushy.
- Use a good quality olive oil for the best flavor.
- If the sauce is too thick, add a splash of pasta water to thin it out.
Storage instructions:
Leftover pasta can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the pasta, place it in a microwave-safe dish and microwave for 1-2 minutes or until heated through.
Presentation ideas:
Serve the pasta in individual bowls or on a large platter. Garnish with fresh basil leaves and grated cheese.
Garnishes:
Fresh basil leaves and grated cheese.
Pairings:
This pasta pairs well with a crisp green salad and a glass of red wine.
Suggested side dishes:
Garlic bread or roasted vegetables.
Troubleshooting advice:
If the sauce is too thin, cook it for a few more minutes until it thickens. If the sauce is too thick, add a splash of pasta water to thin it out.
Food safety advice:
Make sure to properly store leftover pasta in the refrigerator and consume within 3 days.
Food history:
Pecorino di Filiano is a type of Italian cheese made from sheep's milk. It is named after the town of Filiano in the Basilicata region of Italy.
Flavor profiles:
The roasted red pepper sauce is sweet and slightly smoky, while the Pecorino di Filiano cheese adds a salty and nutty flavor to the pasta.
Serving suggestions:
Serve the pasta hot with a side salad and a glass of red wine.
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Region: Italian