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Pepperonata Sauce Recipe

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This recipe for Pepperonata Sauce, by , is from As Seen In Food Network Magazine, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Lisa Mazza

Category:
Category:

Ingredients:  
Ingredients:  
5 assorted bell peppers
8 cored plum tomatoes
3 garlic cloves
3 tablespoons olive oil
1 teaspoon kosher salt and a few grinds of pepper.
12 ounces cooked fusilli, a
1/2 cup basil

Directions:
Directions:
Broil 5 assorted bell peppers and 8 cored plum tomatoes, turning, until charred, 15 minutes; let cool. Peel the peppers and cut into strips; peel and chop the tomatoes. Cook 3 sliced garlic cloves in 3 tablespoons olive oil in a pot over medium heat until beginning to brown, 3 minutes. Add the roasted peppers, tomatoes and any collected juices, 1 teaspoon kosher salt and a few grinds of pepper. Bring to a simmer, cover and cook, stirring occasionally, until saucy, 15 minutes. Toss with 12 ounces cooked fusilli, adding up to cup pasta-cooking water to loosen the sauce. Off the heat, stir in cup torn basil and season with salt and pepper. Serve with drizzled olive oil.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
5 min

 

 

 

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