ROASTED PEPPERS STUFFED W/BUCATINI PASTA

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6 bell peppers (I used yellow, but feel free to use what ever you like)

1 lb. bucatini or any pasta you desire
3/4 cup extra virgin olive oil
2 cloves garlic
8 oz. pancetta, cubed
16 oz. grape tomatoes, sliced in 1/2 (28 oz. canned tomatoes can be used)
2 Tbsp. capers
1/2 cup pitted gaeta olives, rough chopped
1 Tbsp. pine nuts
4 fresh basil leaves
salt & pepper to taste

Cut off top portion of the bell peppers leaving enough to keep the stem intact. Deseed & set aside.

SAUCE

Heat the olive oil over medium heat in a large pan. When hot, brown the pancetta & remove to set aside. Add the sliced garlic, careful not to burn. Once the garlic is nice a golden, add pancetta back into the pan, along with the tomatoes. Cook the tomatoes until they begin to breakdown about 15 minutes. Add the pine nuts, olives, basil & capers. Cook for another 3-4 minutes. Keep the sauce on low heat until ready to use.

While the sauce is cooking, cook the pasta acceding to package. I always take the pasta out of the water 2 minutes before the package says to. I like my pasta “al dente.” besides the pasta will continue to cook once it’s in the sauce & the oven.

BREADCRUMBS
1/2 cup breadcrumbs
3 Tbsp. olive oil
2 Tbsp. grated pecorino or parmesan cheese
2-3 sprigs fresh thyme, leaves only
salt & pepper
2 anchovy filets (optional)
1/4 tsp. red seed pepper (optional)

Heat the olive oil in a small pan on low heat. Put the anchovy n the hot oil & cook until the melt into the oil. Add the breadcrumbs & stir until coated with the anchovy oil. Brown the crumbs careful not to let them burn. When browned, remove the crumbs from the pan & put into a small bowl. Add the thyme, cheese & salt & pepper. Stir together, set aside.

ASSEMBLE
When pasta is cooked toss with the sauce. Put the sauced pasta in the prepared peppers, packing it into the peppers cavity & place in a baking dish. Flatten the pasta on the top of the pepper & place the lid next to it in the pan. Sprinkle the top of each pepper with the breadcrumb mix. Drizzle with olive oil & bake for 25-30 minutes or until the peppers are fork tender.

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