Wednesday, October 14, 2009
Orecchiette with Roasted Red Peppers
Tonight I was at a loss. The kale has been overtaken by cabbage worms. So, lo, in the fridge was a pint of roasted red peppers with garlic in olive oil. While I cooked up a pound of orecchiette, I dumped the peppers in a cast iron skillet to heat and bubble off the water in it. Sliced up the peppers. Drained pasta, tossed it in the pan with the peppers. Into a bowl to greet chopped fresh parsley and generous amounts of grated Pecorino and Parmesan cheeses. Pepper and salt, a honk of bread, and we're off.