Recipe by HeatherFeather
This is like a wild and crazy version of a garlic and oil pasta sauce..with sun-dried tomatoes and roasted red peppers and TONS of garlic. My re-creation of a delicious dish served at Painter's Tavern in NY state. It was one of my favorites on their menu and has become one of my signature dishes. I am finally attempting to nail down measurements for this recipe, as this is something I make entirely by feel. I serve this with Soleo or White Zinfandel wine and nothing more than a simple Caesar salad. I use Carapelli extra virgin olive oil and Parmigiano Reggiano for the cheese. The restaurant never served theirs spicy, but my family likes things zesty. The waiter would come around and grate fresh cheese and cracked black pepper over each portion.
Top Review by Bippie
This had a really great flavor and wonderful color. I used whole wheat thin spaghetti and already sliced sun-dried tomatoes and roasted red peppers. I only give this 4 stars, because I think that Steps 9 through 14 are unnecessary. This worked just fine when I mixed everything together, served on plates and garnished with the green onions, parsley and cheese.
- 1 cup sun-dried tomato, dry packed (1 small pkg)
- 1 (4 -6 ounce) jar roasted red peppers or 1 (4 -6 ounce) jar pimientos, drained and sliced into strips
- 1 (4 1/2 ounce) jar garlic, minced (about 1/2-2/3 cup)
- 1 bunch green onion, chopped (about 2 cups)
- 3 -6 tablespoons extra virgin olive oil, to taste
- 1⁄2 lemon
- 2 teaspoons flat leaf parsley, chopped
- 1 -2 teaspoon garlic powder, to taste
- 2 -3 tablespoons romano cheese or 2 tablespoons parmesan cheese, grated, to taste
- 1 (8 ounce) box capellini, cooked and drained or 1 (8 ounce) box angel hair pasta, cooked and drained, reserving some of the cooking water
- salt, to taste
- pepper, to taste
- red pepper flakes, to taste
Directions See How It's Made
- Blanch sun-dried tomatoes by dropping them into a small pot of boiling water; immediately remove pot from heat and allow to soak until soft, about 10 minutes; Drain and set aside to cool.
- Heat a large skillet over medium high heat.
- Drizzle in a little olive oil, enough to coat bottom of pan plus a little extra.
- Add minced garlic and most of the chopped green onions (reserve some onions for garnish later); sauté until lightly browned.
- Slice the cooled tomatoes into strips, add to skillet along with the roasted red pepper strips.
- Squeeze the lemon juice into the pan to add moisture and continue to sauté.
- Sprinkle in a little garlic powder, salt and pepper, red pepper flakes, and about 1 Tbsp or some of cheese (grate a layer of cheese "snow" over the surface).
- Sauté until peppers are heated through, sampling sauce and reseasoning to your tastes, adding as much garlic powder, cheese, salt, pepper, and red pepper flakes as you prefer.
- Remove pepper mixture from the pan using a slotted spoon and set aside in a covered bowl, leaving any remaining oil in the pan.
- Add about 3 more Tbsp olive oil and heat for about 1 minute, and then add the drained pasta and toss in the oil to coat.
- Squirt a bit more lemon juice, red pepper flakes, and grate more cheese over the pasta, toss.
- Add some of the pepper mixture to the pasta (maybe 1/2 cup or so) and toss to coat to the pasta, tossing to coat well.
- Add a ladleful or so of reserved pasta cooking water and toss to coat--it should not be very dry, but it should not be very wet either.
- Portion out some pasta onto serving plates and top with a scoop of the pepper mixture.
- Garnish with reserved green onions, a grating of cheese, fresh parsley.