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Recipe by Non-Reactive Pan, clarosouthwick.com/blog
INGREDIENTS
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
PREPARATION
- 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.
