Tomato Pepper Pasta
Instructions:
- 3 sweet red peppers
- 4 red potatoes
- 4 large ripe tomatoes
- 1/4 cup black olives, pitted
- 1/4 cup sun-dried tomatoes, sliced
- 1/4 cup fresh basil, chopped
- 1 lb. pasta noodles
- 1 small head radicchio, shredded
- Dressing:
- 1/2 cup olive oil
- 2 tbsp. red wine vinegar
- 1 clove garlic, minced
- 1 tsp. anchovy paste
- 1/2 tsp. salt
- 1/4 tsp. hot pepper flakes
- 1/4 tsp. fresh ground pepper
- Halve the peppers, remove the seeds and membranes.
- Place in single layer on baking sheet, skin side up.
- Broil until slightly blackened. Let cool, peel, cut into chunks.
- Cook potatoes until tender. Let cool, cut into chunks. Core tomatoes, cut into chunks.
- Combine tomatoes, peppers, potatoes, olives, sun-dried tomatoes and basil in large mixing bowl.
- Whisk together oil, vinegar, garlic, anchovy paste, salt, pepper flakes and pepper.
- Pour over tomato mixture. Cook pasta until tender.
- Drain well, toss immediately with tomato mixture.
- Serve warm on a bed of shredded radicchio, with a Gewurtraminer wine.