PASTA DAY: Cavatelli With Tomato And Red Bell Pepper Sauce

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* Exported from MasterCook *

 

Cavatelli With Tomato And Red Bell Pepper Sauce

 

Recipe By : Pasta For All Seasons, by Robin Robertson, page 54

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Pasta, Couscous, Etc.

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons olive oil

1 onion -- coarsely chopped

1 1/2 pounds red bell peppers -- coarsely chopped

1/2 cup hot vegetable stock or hot water

salt and freshly ground black pepper

2 tablespoons chopped fresh basil

OR 1 1/2 teaspoons dried

16 ounces canned tomato purée

1 pound frozen cavatelli

freshly grated Parmesan

OR soy Parmesan cheese

 

The fresh full-bodied flavor of the bell peppers in this rich tomato sauce

complements the chewy texture of the cavatelli. Look for frozen cavatelli

at Italian grocery stores, specialty food stores, or well-stocked

supermarkets. To me, the frozen are nearly as good as fresh, while dried

cavatelli are a pale comparison, and similar in name only.

 

Heat the olive oil in a large skillet over medium heat. Add the onion and

peppers, cover, and cook, stirring occasionally, until the vegetables are

soft, about 10 minutes. Add the vegetable stock or water, and salt and

pepper to taste. Simmer for 5 minutes longer, then transfer the mixture to

a food processor. Add the basil and process until smooth. Transfer the

sauce to a saucepan, stir in the tomato puree and simmer over medium heat

to combine the flavors and reduce slightly, about 10 minutes.

 

Meanwhile, cook the cavatelli in a large pot of salted boiling water,

stirring occasionally, until it is chewy but still firm, about 8

minutes. When the pasta is cooked, drain it and place in a large shallow

serving bowl or individual plates. Ladle the sauce over the pasta and

serve, passing a bowl of grated cheese at the table.

 

Serves 4

 

Other pasta choices: dried cavatelli, gnocchi

 

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