- 6 medium-sized sweet peppers
- 4 Tablespoons olive oil
- 1 large clove of garlic, crushed
- 1/2 teaspoon salt
- 1/2 teaspoon oregano
- 1/2 teaspoon dried basil
- lots of fresh black pepper
- 1/2 teaspoon crushed red (hot) pepper
- 4 tablespoons red wine vinegar
- Cut the peppers in half lengthwise. Remove seeds and stems. Slice peppers into thin strips. Set aside.
- In a large, heavy skillet, begin cooking the crushed garlic in the olive oil, with salt, pepper, and herbs — over a medium flame. Do this for only about 1 minute.
- Add the peppers, and sauté them until tender but not mushy (5-8 minutes).
- Remove from heat; stir in the vinegar. Toss with hot, drained pasta as soon as possible
- The sauce cooks in about the time it takes to cook the pasta. Start the water boiling first.
- Sauce for 1 pound of pasta — 6 servings. (Your mileage may vary.)
- Another favorite of Steve and Nancy’s — and we use a mixture of whatever peppers come from the garden, so it sometimes is pretty tangy.
- The picture of the page shows how much we’ve used the recipe and its complement Marinated Tomato Sauce.
The Enchanted Broccoli Forest, page 163.
(4.00 out of 5)