union square pasta with pepper sauce

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* Exported from MasterCook *

 

Pasta with Sweet Pepper Sauce

 

Recipe By :Union Square Greenmarket, New York, New York

Serving Size : 12 Preparation Time :0:00

Categories : Meatless Mains Pastanoodle

 

Amount Measure Ingredient -- Preparation Method

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2 tablespoons olive oil

4 garlic cloves -- smashed

1 medium sweet onion -- coarsely chopped

3 large bell peppers -- 1/2-inch chunks

1 1/2 pounds small tomatoes -- (8 to 10)

2 pounds pasta

1/2 cup finely chopped basil leaves

3/4 teaspoon salt

freshly ground pepper

 

TIPS -

* bell peppers - use a variety of colors

* tomatoes - try to match bell pepper colors

* pasta - chunky types, such as rigatoni, penne, or farfalle, work best

 

Heat a large nonstick skillet over medium heat. Swirl in the oil, then add the

garlic. Cook, stirring, just until fragrant, about 1 minute. Add the onion and

cook until translucent, about 7 minutes. Add the bell peppers and cook until

they begin to blister, 8-10 minutes. Add the tomatoes and simmer until tender,

about 20 minutes.

 

Transfer the mixture in batches to a food processor and pulse until coarsely

chopped (don't chop too finely; the sauce should have a chunky texture). Return

to the skillet and keep warm.

 

Meanwhile, cook the pasta according to package directions. Drain and keep warm.

 

In a large warmed serving bowl, combine the pasta, sauce, basil, salt, and

pepper; toss well to coat. Serve hot or at room temperature.

 

MAKES 12 SERVINGS

 

Per serving (about 1 1/4 cups pasta with 1/3 cup sauce): 336 Calories, 4 g Fat,

1 g Sat Fat, 0 mg Cholesterol, 153 mg Sodium, 64 g Carbohydrate, 4 g Fiber, 11 g

Protein, 26 mg Calcium. POINTS: 6

 

Tip: No problem freezing this sauce; just place in a zipclose freezer bag and

seal, squeezing out the air. (If you can, wait until after thawing and reheating

to add the basil, as the herb will lose potency in the freezer.) Try using the

one-quart-size bags to freeze the sauce in two-cup portions; each will make

enough to sauce a pound of pasta. To reheat, thaw the sauce overnight in the

refrigerator and microwave it in a covered microwavable bowl; this will preserve

summer-fresh flavor better than stovetop cooking.

 

Source:

" Weight Watchers Magazine, July/August 2001 "

 

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Per Serving (excluding unknown items): 325 Calories; 4g Fat (10.3% calories from

fat); 11g Protein; 62g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 144mg

Sodium. Exchanges: 3 1/2 Grain(Starch); 1 Vegetable; 1/2 Fat.

 

NOTES : Tim Stark is known as Tomato Tim for the bounty of heirloom tomatoes his

Eckerton Hill Farm brings to the Greenmarket. He created this versatile recipe,

which showcases some of his other summer-tasty crops: sweet peppers and onions.

While the recipe claims to make enough for one pound of pasta, we found that the

four cups it produced generously sauced two pounds of pasta with no problem. If

you're not feeding a crowd, you'll welcome the delicious leftover sauce, which

freezes beautifully and also makes a great topping for pizza. You can also stir

a few spoonfuls into a soup or into hot cooked rice or sliced potatoes.

 

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