I like to eat this pasta after it's been refridgerated - it helps bring out the flavors and kick that the red pepper olive oil adds. However, it's still good when it's hot! *By the way - I had to guess on the number of servings and the size. Usually I use half of this amount and it makes two fairly generous servings!
Hello everyone, I hope you're having a fantastic day today. Today, we're going to make Parmesan and Pepper Pasta. It's one of my all-time favorite food recipes. This time, I'm going to do something a little different. This is going to be delicious. Prepare the ingredients before making Parmesan and Pepper Pasta in your home. Then, follow these steps below to serve Parmesan and Pepper Pasta for your family or friends.
1/2 orange bell pepper
1 garlic powder
2 parmesan cheese
1 1/2 pesto sauce
If you have prepared the ingredients needed, now time to start cooking. There are 11 steps you must follow to make Parmesan and Pepper Pasta in your home by yourself.
Bring water to a rolling boil and add a dash of salt and the pasta.
While the pasta cooks for 8-10 minutes (depending on desired firmness, chop peppers into small chunks. Chop the tomato into about 16 different segments - any smaller, and they will get lost when you mix all the ingredients together.
Sprinkle peppers and tomato with garlic powder, salt, and pepper.
Remove pasta from heat, drain water, and empty into a different container. Set aside.
Using the same pot (this makes sure you get the most flavor, so don't switch pots, put in half a tablespoon of red pepper olive oil and let it coat the bottom. Dump in half of the chopped peppers; stir them in the oil to make sure they are coated., Let the peppers cook for about 5 minutes (or until tender, stirring occasionally to make sure they aren't sticking to the bottom. Then empty them into the container with the pasta.
Add another half tablespoon of red pepper olive oil to the pan, let it coat the bottom, and let the other half of the peppers cook for about 5 minutes. Then empty them into the pasta container as well.
Add the last half tablespoon of red pepper oil to the pan and let it coat the bottom. Add the tomato chunks. Let them cook for 2-3 minutes., Pour the pasta and peppers back into the pot with the tomatoes and stir.
Add pasta sauce, parmesan cheese, and pesto. Mix until the pasta is evenly coated.
Add oregano, basil, and pepper. Mix.
Refrigerate until cold or eat it now! :.
It will keep for several days if refrigerated in a tupperware container.
So that brings us to the end of this special Parmesan and Pepper Pasta recipe. Thank you very much for taking the time to read this. I'm confident you'll be able to make this at home. There will be some interesting food at home recipes on the way. Remember to bookmark this page in your browser and share it with your family and friends. Thank you for reading once more. Go ahead and start cooking!
Add your opinion about Parmesan and Pepper Pasta Recipe above or tell your story when cooking Parmesan and Pepper Pasta in your home.