Monday, August 20, 2007

Sometimes, the Best Things Do Come To Those Who Wait.

I printed this recipe off in December 2001 and for some reason waited almost six years to make this pasta dish. It's been pulled several times and added to the "make" pile, but it's never made the final cut and I have no idea why after finally making it! It's one of the simplest & most flavorful pasta dishes I've made. This was a great meal to welcome us home after vacation and allowed me to put off going to the grocery store for another day. I really liked the simplicity of this dish and decided to make this pasta my first entry in the Presto Pasta Night event, hosted by Ruth at Once Upon A Feast. I've been eyeing this event for awhile now, but was always intimidated by all the fabulous entries. This dish isn't the most elaborate or complicated of pasta dishes, but you know sometimes you just want to eat right now & that's what's so great about this dish. It allows for quick & delicious pasta, without opening a can!

I re-discovered The National Pasta Association's website after making this dish. It is a great source for learning about all things pasta, including finding great recipes.

Angel Hair with Pink Tomato Sauce, Peas & Roasted Peppers
4 oz. Angel Hair or Cappellini, uncooked
3 md. or 2 lg. Ripe plum tomatoes (about 1/2 lb.), cored and quartered
1/2 Tbs. Olive or vegetable oil
1 Clove garlic, thinly sliced
1 Large pinch hot red pepper flakes
1/2 c. Frozen peas, thawed and drained
1/3 c. Diced roasted red peppers
1/2 tsp. Dried basil
3 Tbs. Grated Parmesan cheese

1. Prepare pasta according to package directions. Place tomatoes in a blender or food processor and blend until very smooth and light pink, about 1 minute. Set aside.

2. Heat the oil in a large skillet over medium heat. Add the garlic and red pepper flakes and saute for 30 seconds. Add the peas, roasted peppers and basil and stir 1 minute. Add the pureed tomatoes and heat just to boiling. Remove sauce from heat.
3. Drain the pasta and transfer to skillet. Stir over medium heat until pasta is well mixed with sauce. Divide pasta between two serving bowls. Sprinkle with grated Parmesan cheese and serve immediately.

Yield: 2 servings
Recipe obtained from: National Pasta Assoc. (the original link does not work anymore -original recipe written above)

Nutritional Information: 370 calories, 15g. protein, 60g. carbohydrates, 8g. fat, 2.5g. saturated fat, 24% dietary fiber, 22% iron, 15% calcium, 220% vitamin C, 70% vitamin A.

What I did: I doubled the garlic, olive oil, basil, peas & red pepper flakes. Red pepper flakes do add a significant punch to the pasta, so use sparingly or omit completely if you don't like things on the spicy side. The recipe as written does not call for salt & pepper and I really think it needs it, especially if you're using fresh tomatoes. I didn't use roasted red peppers either, because I didn't have them on hand and the husband doesn't really like them. Personally I think I like this dish without the red peppers.

A few weeks ago the husband randomly picked up some wine and some flowers for me, isn't he nice?!?! We got around to drinking the bottle of wine he picked up with this meal. Fetzer Riesling Valley Oak (2005, $9) was a great wine on it's own and paired well with this pasta dish. The wine was light, bright & crisp and had just the right amount of sweetness - almost a perfect Riesling, especially for the price. I'll definitely add this one to my list of 'go-to' wines.

1 comment:

Ruth Daniels said...

I guess like good wine, it needed time to sit on the shelf...glad the recipe finally made it to your table and over to Presto Pasta Nights. Thanks for sharing.