18 June 2007

Pasta Pepperoni (Pasta with Peppers and Ricotta)

This was an especially nice dinner -- we learned how to make it in Trieste, Italy, where the Carnivore's best friend lives. It's a super quick, super easy dinner that lends itself well to any kind of pasta.

We're running a bit tight on budget, so we used the same asian noodles that you buy for Pho. Simply shove them in boiling water, turn the heat off and wait 8 minutes. Perfect Gluten Free noodles, and very cheap.

Here's some food porn and the recipe:

Pasta Pepperoni

1 each red, yellow, and orange pepper

1 clove garlic

1 medium onion

1 tbsp salt

1 pinch crushed red pepper

olive oil

16 oz ricotta cheese (we like whole milk)

16 oz GF pasta

Boil the pasta, meanwhile saute the onion, peppers, garlic, salt, and crushed red pepper in the olive oil til tender.

Mix the sauteed veggies with the cooked pasta, and stir in the ricotta cheese.

Serve warm.

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