|
Rasta
Pasta
This
is another one of my creations that just popped into my
head out of thin air, and turned out well.
You need - for 3 as a main course
penne pasta
1 green pepper
1 yellow pepper
1 red pepper
1 clove of garlic finely chopped
olive oil
salt and pepper
parmesan
Put
the penne on to boil in salted water.
Take
the peppers and either put them directly on top of your
gas rings, or slice off the top and bottom flatten them
out and put them under the grill. The idea is to BURN
all the skin until it's black. What this does, is not
only makes the skin easy to peel off, so you are left with just the lovely tender flesh. But also makes the
pepper somewhat sweeter and juicier.
Once you have done this place them in a plastic bag and
tie a knot in it, or in a bowl with cling film over (any
air tight container really), this will steam the
peppers, to help the skin removal, and tenderise them a
bit more.
After 5 mins take out the peppers and remove the skin.
Be careful they will be hot. Don't run them under the tap
you will lose half the flavour you have just given them.
Slice into long thin strips.
Meanwhile heat a good amount of olive oil in a pan over
the lowest flame. Drain the pasta.
Add the garlic to the olive oil, cook for 1 minute. Add
the peppers, then the pasta, and continue cooking the
whole lot for a further minute or so, and serve. No
problem man.
If
you want to go too far you can make some fresh
pasta and colour it red, green and yellow with food
colouring and use that.
|
