Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Pasta Sauces
Low-cal Low-fat
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 md Green bell pepper
1 md Red bell pepper
1 md Yellow bell pepper
1 md Orange bell pepper
2 tb Olive oil
2 md Garlic cloves, chopped fine
2 tb Balsamic or good-quality
-red wine vinegar
1 tb Basil leaves, finely
-shredded
1 tb Italian parsley, finely
- chopped
Cooked pasta
Roast, peel, stem, and seed the peppers.
To Roast peppers: Place them in a foil-lined baking sheet in a 500 degree
oven. Roast until their skins are evenly blistered and browned, about 25
minutes, turning them 2 or 3 times so they roast evenly. Remove them from
the oven and cover them with a kitchen towel.
When peppers are cool enough to handle, pull out their stems, peel away
their blackened skins; open the peppers up; and remove their seeds, using
a teaspoon to pick up any stray ones.
Tear the peppers up into 1/2 to 1/2-inch wide strips, and save their
juices, set aside.
In a large skillet, heat the olive oil with the garlic over moderate heat.
When the garlic sizzles, add the pepper strips and their juices. Then stir
in the vinegar. As soon as the liquid sizzles, stir in the basil and
parsley and spoon the sauce over cooked pasta.
