Recipe by Non-Reactive Pan, clarosouthwick.com/blog
Pasta of choice (spaghetti, capellini, and penne all work well)
1–2 cups tomato, cut into chunks (de-seeded if desired)
1 cup roasted peppers, chopped (see box below)
3 cloves garlic, minced
1/2 cup olive oil
1/4 cup walnuts, chopped (optional)
Salt and pepper to taste
- Place olive oil, tomatoes, roasted peppers, garlic, walnuts, salt, and pepper in a large bowl.
- Prepare enough pasta for two or three people; drain well, and pour hot pasta into bowl with tomato/pepper mixture.
- Mix well, then let sit for 5 minutes, to help soften tomatoes and mellow the garlic flavor.
Serves 2–3. Prep time, 10 minutes; cook time, 15–20 minutes (including roasting peppers).
Cook’s note: Quinoa, barley, or couscous works well with this recipe, instead of pasta. You may also sauté the garlic if you prefer a gentler flavor. And try adding 1/2–1 cup of sliced onion with the garlic to sauté, then mixing it in with the pasta and veggies.
Ingredients for this recipe were included in The FruitGuys TakeHome box. Order yours today! www.fruitguys.com