Prep 20 mins
Cook 0 mins
Which in Canada is Salade de pates au poivron, or so they say. I haven't tried this yet because I'm posting it for the WT 06. In the original recipe by Debra Weber, she says you can use 20 small Nicoise or the Kalmata olives, but it would not let me post that so I'm putting it here. This really sounds good.
- 12 ounces penne pasta
- 1 1⁄4 cups light olive oil
- 1 yellow pepper, thinly sliced
- 1 red pepper, thinly sliced
- 1 green pepper, thinly sliced
- 3 -4 garlic cloves, crushed (to taste)
- 1 cup basil leaves, & a few (to garnish)
- kalamata olive, pitted
- salt & freshly ground black pepper
- Cook the pasta according to the pasta directions.
- Drain and toss with 2 tablespoons of the olive oil.
- Cool at room tenperature.
- Heat 2 tablespoons of olive oil in a large saute pan, add the pepper slices and cook for about 10 minutes.
- Drain them on paper towels and reserve.
- Put the basil and garlic in the bowl of a food processor.
- Add the rest of the olive oil, salt and pepper and puree.
- Pour the basil "sauce" over the pasta and toss.
- Add the reserved peppers and olives and toss together.
- To serve divide the penne/pepper salad among 4 plates and garnish each with reserved basil leaves.
3 stars...Made this dish tonight with our dinner...it was good, though it seemed like it needed something to spice it up. Maybe it's just me and DH, I have been cooking some REALLY spicy things lately...I would try this again, but would add additional spice or pepper. Thanks for the recipe ~Nimz~.
Very nice dish. I used Barilla Plus Whole Grain Penne. I used cilantro as suggested by a previous reviewer only because I had some cilantro that was at the use-it-or-lose it stage. I added a little grated Asiago cheese to the cilantro and garlic in the food processor. I also cut the 1 1/4 cups oil down to 3/4 cups and it was plenty. Once prepared, I divided in half and added some sausages and additional cheese sauce to make a heartier lunch for DH and kids, leaving the other half as-is for me. Thanks for the recipe - very versatile and has many flavor possibilities!
I love this recipie and so did my three year old. Also good with cilatro instead of basil!!!!