Shelly's Recipe

SECOND HELPING PASTA

Category: Pasta

1 red and green bell pepper, quartered and seeded
8 oz penne or ziti
10 cloves garlic, cut into thin slices
1 tbsp olive oil
1 (14 1/2 oz) can tomato wedges, drained and cut in half
Pepper
1/4 cup snipped parsley
2 tbsp capers, drained
1/2 cup shredded Parmesan cheese

Place peppers in a foil-lined broiler pan. Broil about 5 inch from the heat for 5-8 minutes or until skins are blistered and brown. Transfer to a new, small paper bag; close bag and set aside until cool, about 10 minutes.

Meanwhile, in a large skillet, cook the garlic slices in olive oil for about 5 minutes or until golden brown. With a slotted spoon, remove the garlic from the pan; set aside. In the same skillet, cook pepper strips and tomatoes in the garlic-flavored oil for 1-2 minutes. Season with pepper. Stir in parsley and capers. Drain the pasta and return it to the hot skillet. Add the tomato mixture and toss to coat. Transfer the pasta to a large serving bowl. Garnish with garlic slices and sprinkle with the Parmesan cheese. Serves 4. Note: Also good with sauteed chicken and shrimp added to the mixture.