Recipe - Pasta Salad With Peppers

3 Red bell peppers
3 Green bell peppers, or
yellow, or a combination
1 pound Spaghetti, spaghettini or
other pasta
Three fourths cup Olive oil
Salt
Freshly ground black pepper
1/3 cup Italian parsley, or
flatleaf (chopped)
2 md Green onions, chopped
1 Garlic clove, minced
One fourth cup White wine vinegar
1/3 cup Fresh basil, chopped, or
small basil leaves

Place all the peppers on a rack about 4 inches from a hot broiler and broil
them, turning frequently, for about 15 minutes, until they are blackened
and blistered on all sides. Place them in a paper bag, close the bag and
let it stand for about 15 minutes.

Carefully peel off the skins, using the point of a small sharp knife to
remove any stubborn spots. Open the peppers and scrape out the seeds. Cut
into 1/2inch strips and set aside.

Cook the pasta in plenty of boiling salted water until done.

Drain thoroughly, then toss in a large baking pan with One half cup of the olive
oil. (Spread in a baking pan, rather than mounded in a bowl; it cools
faster.) Season generously with salt and pepper. Let the pasta cool until
tepid, tossing frequently.

In a large bowl stir together the remaining One fourth cup olive oil with the
peeled peppers, parsley, green onions and garlic. Stir in the vinegar and
season with salt and pepper to taste. Add the pasta and toss to combine.
Taste, adding more salt and pepper if necessary. Just before serving, toss
with the basil.

The technique of tossing the hot pasta with oil and then letting it cool to
room temperature so that each strand is separate and glistening comes from
the restaurateur Jeremiah Tower. Serve the salad as soon as possible and
remember that, once refrigerated, pasta never regains its freshcooked
taste or texture.

Scanned from California The Beautiful Cookbook; Carrol & Rainey

MC Formatted by MC_Buster and Brenda Adams; mc 4/4/97

Recipe by: California The Beautiful Cookbook; Carrol & Rainey; badams
Posted to MCRecipe Digest V1 #548 by Brenda Adams
adamsfmle@sprintmail.com on Apr 04, 1997