Penne Pasta Salad With Roasted Red Peppers And Fresh Basil Recipes

Steps:

• Bring a large pot of salted water to a boil. Cook the pasta according to the package directions.
• Meanwhile, add the oil and butter to a large skillet over medium-high heat and melt the butter. Add the garlic and onions and saute until starting to soften, 2 to 3 minutes. Add the chopped red peppers and cook until hot, 2 to 3 minutes.
• Carefully transfer the contents of the skillet to a food processor or blender. Put on the lid and puree the pepper mixture until totally blended (there will still be some texture to the peppers).
• Pour the pepper puree back into the skillet. Add the broth, 1/2 teaspoon salt and some pepper, and stir until heated. Splash in the cream and stir to combine. Add the parsley and basil and stir to combine. Taste and adjust the seasoning if you need to.
• Drain the pasta and add it to the skillet. Add the Parmesan, and then stir it together to coat the pasta.
• Serve in bowls with extra Parmesan and a sprinkling of parsley and basil on top.

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve.
• Heat oil in a large skillet over medium heat. Add onion, garlic, red bell peppers and yellow bell peppers and saute for 10 minutes or until tender. Pour this vegetable mixture over cooked pasta and serve.

Steps:

• Preheat the broiler. Bring a pot of salted water to a boil. Add the pasta and cook as the label directs. Drain and rinse under cold water to stop the cooking. Shake off the excess water. Meanwhile, place the bell peppers cut-side down on a foil-lined broiler pan, add the garlic and broil until charred, 7 to 8 minutes. Transfer the peppers to a bowl, cover and set aside about 5 minutes. Heat a dry skillet over medium-high heat. Add the almonds and toast, shaking the pan, 4 to 5 minutes. Let cool, then coarsely chop. Squeeze the garlic from its skin onto a cutting board. Add 1/2 teaspoon salt; mince and mash the garlic into a paste with a large knife. Peel the roasted peppers and slice into strips; transfer to a large bowl. Add the garlic paste and drizzle with the olive oil. Finely grate about 1 teaspoon lemon zest into the bowl and squeeze in all of the lemon juice. Add the bocconcini, basil, almonds, pasta, 1 teaspoon salt, and pepper to taste; toss.
• Photographs by Antonis Achilleos

Steps:

• Slice peppers into ¼" wide strips, lengthwise. Place strips in a large bowl.
• Whisk together the olive oil, lemon juice, lemon rind, salt and pepper.
• Toss dressing with the red pepper strips.
• Stack the basil leaves on top of one another and roll up. Slice the leaves crosswise into thin ribbons. This is called a "chiffonade" in case you want to impress your friends.
• Toss the basil leaves with the peppers. Set aside to marinate for 1 hour.
• Cook the pasta al dente in large pot of boiling water with 1 tablespoons each salt and olive oil. Drain, rinse briefly and cool to room temperature.
• Combine pasta with marinated peppers and dressing.
• Add crumbled feta cheese. Taste and adjust salt, add liberal grindings of black pepper.
• Cool salad in fridge 1-2 hours before serving or salad may be chilled overnight and brought to room temperature 1 - 2 hours before serving.
• Garnish with basil chiffonade.

Steps:

• In a large skillet, layer the pasta, rosemary, pepperoni, pepperoncini and red peppers. Add water; bring to a boil. Reduce heat; cover and simmer for 12 minutes or until pasta is tender. Add cream and Parmesan cheese; toss to coat.

Steps:

• Cut the peppers into quarters and place them face down on a broiling pan lined with aluminum foil. Broil until the skins are charred and puffy. Place the peppers in a brown paper bag, seal and cool. Skin the peppers and slice them in thin strips.
• Heat the olive oil in a skillet and add the garlic cloves and the peppers. Cook for 15 minutes, stirring frequently.
• Meanwhile, bring six quarts salted water to a boil and cook the pasta until al dente. Drain and place in a heated bowl.
• Add the butter to the peppers and stir until melted. Add to the pasta and toss. Add the basil leaves, pine nuts and two tablespoons cheese. Season with salt and pepper to taste and serve. Pass the rest of the cheese separately.

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain, and return to pot.
• Heat 1 tablespoon olive oil in a skillet over medium heat. Saute garlic, sun-dried tomatoes and parsley for about 1 minute. Season with red pepper flakes and black pepper. Stir into cooked pasta, along with remaining olive oil. Top with Parmesan.

Steps:

• In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
• In a large bowl, mix together the salad dressing, mustard, cheese and dill.
• Add pasta, red onion and bell peppers. Toss well; season with salt and pepper. Chill before serving.