Tomato Pepper Pasta
A country inn recipe for Tomato Pepper Pasta.
Ingredients
- 3 sweet red peppers
- 4 red potatoes
- 4 large ripe tomatoes
- 1/4 cup black olives, pitted
- 1/4 cup sun-dried tomatoes, sliced
- 1/4 cup fresh basil, chopped
- 1 lb. pasta noodles
- 1 small head radicchio, shredded
Instructions
- 1
Halve the peppers, remove the seeds and membranes. Place in single layer on baking sheet, skin side up. Broil until slightly blackened. Let cool, peel, cut into chunks.
- 2
Cook potatoes until tender. Let cool, cut into chunks. Core tomatoes, cut into chunks. Combine tomatoes, peppers, potatoes, olives, sun-dried tomatoes and basil in large mixing bowl.
- 3
Dressing: 1/2 cup olive oil, 2 tbsp. red wine vinegar, 1 clove garlic, minced, 1 tsp. anchovy paste, 1/2 tsp. salt, 1/4 tsp. hot pepper flakes, 1/4 tsp. fresh ground pepper
- 4
Whisk together oil, vinegar, garlic, anchovy paste, salt, pepper flakes and pepper. Pour over tomato mixture.
- 5
Cook pasta until tender. Drain well, toss immediately with tomato mixture. Serve warm on a bed of shredded radicchio, with a Gewurtraminer wine.