Ingredients with Measurements:
- 1 pound of Pratolina pasta
- 2 red bell peppers
- 1/2 cup of pitted Kalamata olives
- 3 cloves of garlic, minced
- 1/4 cup of olive oil
- Salt and pepper to taste
- 1/4 cup of grated Parmesan cheese
- Fresh parsley for garnish
Special Equipment Needed:
- Baking sheet
- Aluminum foil
- Large pot for boiling pasta
- Colander
Step-by-Step Instructions:
1. Preheat the oven to 400°F (200°C).
2. Cut the red bell peppers into thin strips and place them on a baking sheet lined with aluminum foil.
3. Drizzle the peppers with 2 tablespoons of olive oil and season with salt and pepper.
4. Roast the peppers in the oven for 20-25 minutes or until they are tender and slightly charred.
5. While the peppers are roasting, bring a large pot of salted water to a boil.
6. Add the Pratolina pasta to the boiling water and cook for 8-10 minutes or until al dente.
7. Drain the pasta in a colander and set aside.
8. In a large skillet, heat the remaining 2 tablespoons of olive oil over medium heat.
9. Add the minced garlic to the skillet and sauté for 1-2 minutes or until fragrant.
10. Add the roasted red peppers and Kalamata olives to the skillet and stir to combine.
11. Add the cooked Pratolina pasta to the skillet and toss with the red pepper and olive mixture.
12. Sprinkle the grated Parmesan cheese over the pasta and stir to combine.
13. Garnish with fresh parsley and serve hot.
- Time:
Preparation time: 10 minutes
- Cooking time: 30 minutes
Temperature:
- Oven temperature: 400°F (200°C)
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 450
- Fat: 20g
- Carbohydrates: 55g
- Protein: 12g
- Sodium: 450mg
Substitutions for ingredients:
- Pratolina pasta can be substituted with any other pasta of your choice.
- Kalamata olives can be substituted with any other type of olives.
- Parmesan cheese can be substituted with Pecorino Romano cheese.
Variations:
- Add some sliced cherry tomatoes to the skillet for a burst of freshness.
- Substitute the roasted red peppers with sun-dried tomatoes for a different flavor profile.
- Add some cooked chicken or shrimp to the skillet for a protein boost.
Tips and Tricks:
- Be sure to toss the pasta with the red pepper and olive mixture while it is still hot to ensure that the flavors are evenly distributed.
- Reserve some of the pasta water to add to the skillet if the pasta seems dry.
- Use a good quality olive oil for the best flavor.
Storage Instructions:
- Store any leftover Pratolina with Roasted Red Peppers and Olives 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 a large bowl and garnish with fresh parsley.
Garnishes:
- Fresh parsley
Pairings:
- Serve with a side salad or garlic bread.
Suggested Side Dishes:
- Caesar salad
- Caprese salad
- Garlic bread
Troubleshooting Advice:
- If the pasta seems dry, add some reserved pasta water to the skillet to loosen it up.
Food Safety Advice:
- Be sure to cook the pasta and roasted red peppers to the appropriate temperature to ensure that they are safe to eat.
Food History:
- Pratolina is a type of pasta that originated in Italy.
Flavor Profiles:
- This dish has a savory and slightly sweet flavor from the roasted red peppers and salty flavor from the Kalamata olives.
Serving Suggestions:
- Serve this dish as a main course for lunch or dinner.
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Region: Italian