Recipe - Capellini With Roasted Peppers And Garlic

2 Whole Red Bell Peppers
10 Cloves Garlic; (Up To 12)
1 teaspoon Olive Oil
One fourth teaspoon Salt
8 ounce Capellini Pasta; (Thin
Spaghetti)
One half cup Olive Oil
1 tablespoon Butter
1 teaspoon Salt
One half teaspoon Ground Black Pepper
4 Sprigs Fresh Basil
Freshly Shredded Parmesan
Cheese

Using sharp knife, poke small hole in bottom of each bell pepper. Place on
foillined baking sheet. Peel garlic cloves and place in single layer on
10inch piece of foil. Drizzle garlic with the 1 t olive oil; sprinkle with
the One fourth t salt. Fold foil around garlic to totally encase and form a flat
packet. Place foil packet on baking sheet next to peppers. Place under
broiler so that tops of peppers and foil packet are 3 inches away from heat
source. Roast for 15 to 18 minutes, turning peppers and foil packet every 5
minutes until blisters form over entire skins of peppers. Place peppers in
a paper bag for 10 to 15 minutes to steam. Remove and discard stem, skin,
and seeds. Cut peppers into 1/2inch strips. In large pot of salted boiling
water, cook pasta according to package directions. Meanwhile, in large
skillet over mediumlow heat, heat the One half cup olive oil, butter, the 1 t
salt, and black pepper. Add bell pepper strips and whole cloves of roasted
garlic. When pasta is al dente (slightly resistant to the bite), drain and
add to skillet. Toss to coat pasta. Serve immediately topped with sprig of
fresh basil and parmesan cheese.

NOTES : Freshly roasted bell peppers and whole cloves of garlic make this
simple pasta dish a flavor classic. Make ahead tip: Roast bell peppers and
garlic several hours in advance; set aside until ready to cook pasta.
Recipe by: Dierberg's Home Economists

Posted to MCRecipe Digest by Jill & Joe Proehl jpxtwo@swbell.net on Apr
05, 1998