Pasta with Roasted Red Peppers, Sun-Dried Tomatoes, & Brie
Searching for a pasta dish to use up the rest of my roasted peppers…I came across this one which turned out to be a one pot dinner! Eureka. I hate dishes…LOL. The original concept for the one pot pasta came from Martha Stewart. The recipe I adapted was from www.thekitchn.com With supervision this would be a good recipe for young cooks!
As always, my changes or substitutions are in red.
Serves 2 as large entree, or 4 as first course
12 ounces linguine, broken in half
1 cup packed basil leaves I used arugula…
1 cup coarsely chopped roasted red peppers buy a jar if you are in a hurry
1/2 cup sliced oil-packed sun-dried tomatoes mine turned out to be a jar of sun-dried tomato pesto
3-4 large garlic cloves, pressed
4 1/2 cups water or less
1 small can of green peas
2 tablespoons oil from the jar of sun-dried tomatoes (or regular olive oil)
1 tablespoon kosher salt, plus more to taste
Pinch red pepper flakes
Freshly ground black pepper, to taste
8 ounces brie cheese, rind removed and torn into pieces I substituted cubes of feta
Grated Parmesan, for serving
Good quality olive oil, for serving
- Combine linguine, basil, roasted peppers, sun-dried tomatoes, and garlic in a 3-quart straight-sided skillet. Add the water, olive oil, salt, red pepper flakes, and a generous amount of black pepper and bring to a full rolling boil over high heat. Using tongs, stir and turn the pasta frequently to prevent sticking. Cook until al dente, approximately 9 to 10 minutes. Remove the skillet from the heat. (If there is still a little bit of cooking water pour some, but not all, into a separate bowl.)
Add the brie and toss with tongs until creamy and melted. Season with additional salt and pepper, to taste. The sauce will naturally thicken up after a couple of minutes. Serve with grated Parmesan and a swirl of good olive oil. (If the pasta does seem to need liquid, add back a few splashes of reserved cooking liquid.)
NOTE: You can use almost any vegetables you like…
Here’s a little touch of Spain that we enjoyed in Havana. Adjust the amount of cumin to your specific taste! Red lettering indicates my changes to the original recipe as always…
Omit the meat if you want a vegan dish!!!
Sautéed Chickpeas with Chorizo
- 1 tablespoon olive oil
- 1 shallot, chopped
- Two 15-ounce cans chickpeas, drained and rinsed
- 3 ounces dried Spanish chorizo, skin removed OR bacon chopped
- 3 1/2 ounces roasted red bell peppers, sliced into 1/4- by 1/2-inch strips
- 1 Tablespoon cumin
- 1 can drained chunky tomatoes
- Kosher salt and freshly ground black pepper
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley, chopped
- 1 lemon, cut into wedges
1. Heat the olive oil in a large sauté pan over medium heat; add the shallots and cook until soft, 3 to 5 minutes. Add the chickpeas and cook until soft and lightly browned, about 5 minutes.
2. Cut the chorizo/bacon into small pieces and add to the chickpeas. Continue to cook until the chorizo begins to render out some of the fat, 5 minutes. Add cumin.
3. Add the roasted red peppers to the pan and toss to combine. Season with salt and pepper. Add the lemon juice and scrape up any brown bits clinging to the bottom of the pan. Toss with the chopped parsley and serve warm with lemon wedges for squeezing.
Still another month of summer to go, so lots of time to try out this one. I have to admit it is better than the President’s Choice brand….
Roasted Red Pepper Hummus a la Larry
Those of you who know how Larry cooks will realize he never makes the same recipe twice. This time I sat him down and made him write it out!!! Even still, when you read the directions you will see he is still experimenting….
16 oz. of drained garbanzo beans (Reserve the liquid for use later on)
2 large red peppers roasted* (see note below on how best to do this)
4 T lemon juice
2 tsp. ground cumin
4 or 5 large cloves of garlic, chopped finely
¼ cup sesame seeds (many recipes call for tahini paste which he does not like!)
¼ tsp red pepper flakes
Chopped parsley for color (He has yet to convince me that this has any real flavour!)
*The best way to roast the peppers is over the open flame of your gas stove until the skins turn black. Turn with tongs to char evenly. Put them into a plastic bag and let them sit for a while to make removing the charred skins easier. Remove the seeds! If you want to do a few extra peppers, they will keep in a little extra virgin olive oil for a week…
If you have an electric stove, grill them whole on your BBQ when you are cooking something else. Bag them as above.
In a food processor, blend the beans, seeded roasted red peppers, lemon juice, cumin, garlic, some parsley and sesame seeds to a coarse consistency.
If needed, taste and add more lemon juice and/or a small amount of olive oil and/or some reserved liquid from the beans or a bit of all three! Pulse again briefly and add salt and pepper and a few sprinkles of red pepper flakes. Pulse again.
Remember that the flavors will enhance over time!!! Refrigerate until ready to use.
Larry likes to serve this with Stacy’s Pita Chips from Costco…