Ingredients with Measurements:
- 1 pound of tumin del mello pasta
- 2 red bell peppers
- 2 cups of arugula
- 1/4 cup of olive oil
- 1/4 cup of grated parmesan cheese
- 2 cloves of garlic, minced
- Salt and pepper to taste
Special equipment needed:
- Baking sheet
- Large pot
- Colander
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Cut the red bell peppers into thin strips and place them on a baking sheet. Drizzle with 2 tablespoons of olive oil and season with salt and pepper. Roast in the oven for 20-25 minutes, or until the peppers are tender and slightly charred.
3. While the peppers are roasting, bring a large pot of salted water to a boil. Add the tumin del mello pasta and cook according to package instructions, or until al dente. Drain the pasta in a colander and set aside.
4. In a large skillet, heat the remaining 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes, or until fragrant.
5. Add the cooked pasta to the skillet and toss to coat in the garlic oil. Add the roasted red peppers and arugula to the skillet and toss again.
6. Sprinkle the grated parmesan cheese over the top of the pasta and toss once more to combine.
7. Serve hot and enjoy!
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Roast the red peppers at 400°F.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 420
Fat: 18g
Carbohydrates: 53g
Protein: 12g
Sodium: 320mg
Sugar: 5g
Fiber: 3g
Substitutions for ingredients:
- Tumin del mello pasta can be substituted with any other short pasta shape.
- Arugula can be substituted with spinach or kale.
- Parmesan cheese can be substituted with pecorino romano or asiago cheese.
Variations:
- Add grilled chicken or shrimp for a protein boost.
- Substitute the roasted red peppers with sun-dried tomatoes for a different flavor profile.
- Add a pinch of red pepper flakes for some heat.
Tips and tricks:
- Make sure to toss the pasta and vegetables well to distribute the flavors evenly.
- Don't overcook the pasta or it will become mushy.
- Use a good quality olive oil for the best 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 a large serving bowl and garnish with extra parmesan cheese and fresh arugula.
Garnishes:
- Freshly grated parmesan cheese
- Chopped fresh parsley or basil
- Red pepper flakes
Pairings:
- A crisp white wine such as Pinot Grigio or Sauvignon Blanc
- A light salad with a lemon vinaigrette
Suggested side dishes:
- Garlic bread
- Roasted vegetables
- Grilled asparagus
Troubleshooting advice:
- If the pasta is too dry, add a splash of pasta water to loosen it up.
- If the pasta is too salty, add a squeeze of lemon juice to balance out the flavors.
Food safety advice:
- Make sure to cook the pasta and vegetables to the appropriate temperature to avoid foodborne illness.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Tumin del mello pasta is a short, tube-shaped pasta that originated in Italy. It is often used in pasta salads and dishes with bold flavors.
Flavor profiles:
This dish has a savory, garlicky flavor with a slight sweetness from the roasted red peppers. The arugula adds a peppery bite and the parmesan cheese adds a nutty, salty flavor.
Serving suggestions:
Serve this pasta dish as a main course for lunch or dinner.
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Region: Italian