Roasted Red Pepper Penne
- 2 large red peppers
- 3 cloves of garlic
- 1/3 cup parmesan cheese
- 4-5 basil leaves, torn
- 1/4 teaspoon black pepper
- 1/8 teaspoon salt
- 4-5 tablespoons olive oil (I used a garlic-infused from Fustinis)
- 2 cups of dry whole wheat penne
- 1/2 yellow onion, chopped
- To roast peppers: remove core and seeds from peppers and slice into pieces. Lay on a baking sheet and preheat the broiler in your oven. Place under the broiler skin-side up until skins are completely charred and black - this took about 10 minutes for me but will depend on your oven. Just check every 2 minutes or so. Immediately remove peppers from oven and using kitchen tongs, quickly place them in a ziplock bag then seal it. Set aside for 20-30 minutes.
- Boil water and prepare pasta according to directions. Remove peppers from the bag and peel the skin off to discard. It's okay if a little bit of char remains as it adds to the flavor. Add peppers, garlic, parmesan cheese, basil, salt and pepper to a food processor. Blend until pureed, then stream in 3-4 tablespoons of olive oil so mixture comes together.
- In a large bowl, add red pepper sauce to penne and toss thoroughly to coat as it is very thick. Serve with additional parmesan cheese and a few basil leaves.
red peppers, garlic, parmesan cheese, basil, black pepper, salt, olive oil, whole wheat penne, yellow onion
Taken from www.epicurious.com/recipes/member/views/roasted-red-pepper-penne-50173682 (may not work)