Wednesday, March 24, 2010
Roasted Red Pepper and Sundried Tomato Linguini
This didn't photograph too well and I only took one picture because it smelled SO good that I didn't feel like taking a pretty one, I just wanted to eat it!
The garlic bread is from Eat, Drink and Be Vegan. You freeze the bread and then rub a clove of raw garlic on it and the PERFECT amount of garlic rubs off on the bread. How genius is that idea? Seriously.
To roast the pepper: preheat the oven to 500 degrees (you heard me) and then put the pepper(s) on a roast pan and roast it for about 30 minutes. Turn it once or twice, it is done when it's all burned and bubbly. IMMEDIATELY after you take it out of the oven seal the pan with tin foil. When it's cool peel off the skin and remove all the seeds and whoa-la, roasted peppers!
Here's what you need for the pasta dish (serves 4):
1 large red pepper, roasted and sliced
1/2 cup sundried tomatoes, lightly chopped
3 handfuls of spinach
1 tbsp red pepper flakes - less if you don't want it too spicy (optional)
1 can of italian stewed tomatoes
1 can of tomato sauce
salt and pepper
1 box of whole wheat linguini
Pour the can of stewed tomatoes into a sauce pan and break them apart with your fingers so they are in various sized chunks. Add in the tomato sauce, salt and pepper, garlic powder, sun dried tomatoes, red pepper and chili flakes (if using). Simmer for 30 minutes.
When the sauce is almost done simmering, cook your pasta according to the directions on the box. Strain and add back to the pot. Pour the sauce into the noodles and add the spinach. Mix everything together with tongs.
Serve with garlic toast.
This is my favourite pasta dish. The leftovers are soooo good too.
And on a fabulous little side note, check out my new sexy-ass broom. I just need a matching dustpan to go with it now. $10 at Homesense :)