Pasta Salad With Roasted Peppers And Onions

Recipe Ingredients

2 tablespoons	30ml	Olive oil
1/2 lb	227g / 8oz	Pasta, small tubes or shells
3 tablespoons	45ml	Extra-virgin olive oil
3 tablespoons	45ml	Red and/or yellow bell peppers (large)
1 tablespoon	15ml	Onion - julienned (medium)
1 teaspoon	5ml	Salt
1/2 teaspoon	2.5ml	Finely-ground black pepper
2		Garlic cloves - (to 3) - minced
2 teaspoons	10ml	Hungarian or Spanish paprika
1 teaspoon	5ml	Tomato - seeded, diced (large)
1/2 cup	118ml	Sour cream
3		Hot sauce

Recipe Instructions

Bring 1 gallon salted water to a rolling boil in a large stockpot. Add 1 tablespoon olive oil and pasta and cook until al dente, about 6 to 8 minutes. Drain in a colander, shaking vigorously, and immediately transfer to an oiled cookie sheet or clean countertop to cool. When cooled, transfer to a bowl, and toss with a little olive oil. Cover with plastic wrap and set aside at room temperature.

Meanwhile, roast bell peppers over a gas flame or on a tray under the broiler. Keep turning so the skin is evenly charred, without burning and drying out the flesh. Transfer charred peppers to a paper or plastic bag, tie the top closed and let steam until cool to the touch, about 15 minutes. To peel peppers, pull off the charred skin by hand and then, only if necessary, dip the peppers briefly in water to remove any blackened bits. (Do not peel the peppers under running water since that would wash away the flavorful juices.) Once peeled, cut away stems, seeds and veins, and slice peppers into strips.

Heat remaining tablespoon olive oil in a large skillet over high heat. Add onions, salt, and pepper, and cook until golden brown. Lower heat to moderate, add garlic, cook 1 minute, then add paprika, and cook 1 minute more. Add red peppers and tomatoes, cook an additional 1 to 2 minutes, and remove from heat.

Transfer to a medium bowl and combine with sour cream and hot sauce. Pour over reserved pasta, toss well, and serve.

This recipe yields 4 to 6 servings.

Variation: Add about 1/2 pound Genoa salami, sliced thinly and julienned, to sauteed onions before adding garlic.

Source:
TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # WT-1B23 broadcast 04-03-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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