Baked Vegetable Pasta
|Bow tie pasta||1 Pound|
|Grape tomatoes||10 1⁄2 Ounce|
|Sweet red peppers||2|
|Sweet yellow peppers||2|
|Scallions||1 Bunch (100 gm), chopped|
|Pitted kalamata olives||1 Cup (16 tbs)|
|Basil||1 Bunch (100 gm), roughly torn or chopped|
|Minced garlic||2 Clove (10 gm)|
|Olive oil||1⁄2 Cup (8 tbs)|
|Red wine vinegar||1⁄3 Cup (5.33 tbs)|
Preheat oven to 500F.
Cut peppers in half and remove seeds and pith. Cut up fennel into large chunks. Set all vegetables on a roasting pan. Coat the vegetables very generously with olive oil and a good sprinkling of kosher salt and freshly cracked pepper. Roast for about 45 minutes, shifting vegetables around a few times during roasting. Peppers should look blackened.
Remove roasted vegetables and put them in a large bowl covered with plastic wrap to sweat. (A paper grocery bag that is closed well will also do the trick.) After the vegetables have “sweated” in the bowl for about 10 minutes, remove the skins of the peppers… they should fall right off. Discard the skins.
Boil pasta in salted water. Drain and set aside when done. Give the pasta a nice coating of olive oil as it sits.
Combine cooked pasta, all roasted vegetables, basil, olives, scallions, and minced garlic in a large bowl. Add vinegar and olive oil, generously season with salt and freshly cracked pepper… Mix well.
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