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The Quilt Inn Country Cookbook
Aliske Webb
low heat in skillet. Cook garlic, thyme and pepper flakes for 2 minutes or until fragrant.
Cook tomatoes, one layer at a time, for 3 to 5 minutes per side or until they just start
to soften. Drain with slotted spoon. Serve with parsley garnish.
Tomato Pepper Pasta
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sweet red peppers
red potatoes
large ripe tomatoes
/4 cup black olives, pitted
/4 cup sun-dried tomatoes, sliced
/4 cup fresh basil, chopped
lb. pasta noodles
small head radicchio, shredded
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.
Dressing:
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/2 cup olive oil
tbsp. red wine vinegar
clove garlic, minced
tsp. anchovy paste
/2 tsp. salt
/4 tsp. hot pepper flakes
/4 tsp. fresh ground pepper
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.
©
Aliske Webb 1999. All rights reserved.
Published by Bookmice.com
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