~ Serving American home cooking on the Upper West Side Since 1981 ~

Orechiette Pasta Recipe with Roasted Red Pepper Basil Sauce

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Serves 2

Ingredients

A beautiful pasta special we have served at the restaurant

A beautiful pasta special we have served at the restaurant

  • 3 red peppers
  • 2 Tablespoons olive oil
  • ½ cup minced shallots
  • 2 teaspoons minced garlic
  • 1 cup white wine
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 2 tablespoons chopped fresh basil
  • Broccoli
  • Asparagus
  • Peas
  • Orechiette Pasta

Preparation

Rub oil on the peppers and roast in a 350 degree oven 20- 30 minutes until skin starts to brown. Let them cool down, peel the skins off and remove the seeds. Puree in a food processor until smooth.

Heat oil in a saucepan and add shallots. Sautee until translucent, add garlic and cook for 3 minutes more. Add wine, and reduce liquid by half. Add pepper puree and cook for 10 minutes on low heat. Remove from heat and add basil.

Cook pasta according to directions, drain and toss in a little oil.

Chop broccoli into florets and chop asparagus into bite sized pieces. Sautée asparagus and broccoli in 1 tablespoon olive oil until tender but with a little crunch, add peas and cook 3 more minutes. Add vegetables to the pasta and toss with the sauce. Serve with a little shaved parmesan.

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Orechiette with Roasted Red Pepper Basil Sauce
Orechiette with Roasted Red Pepper Basil Sauce
A delicious pasta recipe with shallots, white wine, fresh basil, and peppers

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520 Columbus Ave. (At 85th Street) New York, NY, 10024 ~ (212) 496 0163