Thursday, May 26, 2011

Angel Hair Pasta with Shallots and Peppers

pasta with shallots and peppers

By now you get that these pasta recipes pretty much start with any vegetable, like this time a yellow bell pepper. And the sweetie man got me three cubanelli peppers for veganly beans this week, and I think I only need two for that. So, a cubanelli pepper. And garlic, no look, here's a bag of shallots, I wonder if shallots would be good as good as garlic...

12 oz whole wheat angel hair pasta
   or 4 cups cooked pasta
olive oil
3 shallots
a yellow bell pepper
a cubanelli papper
a little bit of parsley

Bring water to a boil for the pasta.

Heat olive oil in a saute pan over medium high heat. Peel and thinly slice the shallots, and saute them until lightly caramelized. Stir them every so often, but you can cut the peppers into matchstick pieces while the shallots cook. Add the peppers to the pan and saute over high heat until lightly charred, about ten minutes. Season to taste with salt and, just for a change, paprika. I also happened to have a little bit of a bunch of parsley left over from making salsa last weekend, so I minced that up and added it right at the end.

Meanwhile cook the angel hair until al dente, about four minutes. Drain the pasta and when the peppers are cooked, stir in about half the pasta—drizzle over a little bit of olive oil if the angel hair is sticking together—and put away the rest for later. If you have cooked pasta that you put away before, you can just add it right to the pan after the peppers are cooked and heat through.