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RECIPE
Serves 2

A CookTale

The week of low level cooking continues. Cathie had steamed Broccoli and I had pasta. The great thing about pasta is that most any sauce makes for a tasty meal. Would you believe that Google lists 55,900,000 pasta recipes?. Tonight the food drought will come to an end, There will be Salmon accompanied by side dishes that haven’t been decided on as yet.

INGREDIENTS

4 Ounces of Perciatelli
2 TB of EVOO
2 Garlic Cloves (thinly sliced)
1 Sweet Red Bell Pepper (in a small dice)
1 14-ounce can of diced Tomatoes (drained)
1/4 tsp of Red Pepper Flakes
Kosher Salt (to taste) & Black Pepper
2 TB of fresh Mint (sliced to a chiffonade)
1/4 Cup of freshly grated Parmesan Cheese

METHOD

1. Heat a large pot of water. When the water comes to rolling boil, add the Pasta. Perciatelli requires 11 to 12 minutes to al dente.

2. Meanwhile over low heat in a saute pan add the EVOO, & the Garlic, saute for a few minutes then add the chopped Sweet Red Pepper. After a few minutes add the drained diced Tomatoes. Bring the mixture to a simmer. 10 minutes from the start add the Red Pepper Flakes & the chiffonade of Mint. Remove from the heat, cover & keep warm.

3. When the pasta is done (al dente), drain & add it to the saute pan. Reheat & gently stir the Pasta with the Sauce.

4. Plate & generously sprinkle Parmesan Cheese & serve.

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