If you're like me and you live in a small, air-conditionless apartment in the sweltering inferno that is Brooklyn in the summertime, then you'll appreciate how difficult it is to cook in June, July and August. That said, I cook for a living (OK, as a hobby) so I have to find a way to make it work. Today's method: showcasing a dish that involves little to no ACTUAL cooking: my signature Summertime Pasta
People ask me all the time to do a "clean-out-your-pantry" recipe and this is my answer to that request. This pasta came about on one of those Sundays where I just couldn't drag my ass to the grocery store, and so I made do with what was laying around: peppers, tomatoes, cheese and capers. Like I say in the video, you can omit and add basically anything to this pasta. Switch up the cheese, play with the veggies, it's almost impossible to mess it up.
Have fun with my easy-peasy pasta and be sure to come back next week for our July 4th Bonanza Extravaganza Episode!
1 12 oz. box Ronzoni Garden Delight Pasta (Linguini or spaghetti)
-1 red pepper, roasted and sliced
-1/2 cup sun-dried tomatoes, chopped
-2 Tbsp capers
-1 Tbsp Italian Seasoning
-Juice of 1 lemon
-1/2 cup to 1 cup shaved Parmesan cheese
-Cook pasta to package directions
-While water is boiling, turn one burner on your stove (gas burners only) to high heat. Place red pepper on the flame and cook 3-4 minutes per side or until each side of the pepper has a good amount of black char. When done, seel the pepper in a small plastic bag for 10 minutes. After 10 minutes, remove pepper from bag and run it under cold water. Use your fingers to flake off the char. Cut the top off the clean pepper. Cut the pepper into slices and put the slices in a large serving bowl
-Use a serrated knife to chop sun-dried tomatoes into small pieces. Add to peppers.
-Pour cooked pasta in bowl over tomatoes and peppers. Add Italian Seasoning, capers, lemon juice, Parmesan cheese and a drizzle of olive oil. Toss and serve!