Saturday, December 12, 2009

Penne with Sweet Pepper and Tomato Sauce AND Garbanzo soaking day 2

I made a double batch of tonight (really last nights) dinner because I went to my mom's group Christmas Party Potluck and White Elephant Gift Exchange.  Had lots of fun, came home way too late (and I was maybe the second person to leave!).

This recipe I am posting here is for a single batch (4 to 6 servings)
2 1/2 Tbs. Olive Oil
1 medium onion, finely chopped
2 garlic cloves, minced
1 red bell pepper, chopped
1 lb. ripe tomatoes, peeled, seeded, and chopped (or 1 can diced tomatoes- you choose how much work you would like to put into this dinner)
1/8 tsp. crushed red pepper flakes or to taste (ok- does anyone actually own a 1/8 tsp?)
salt and pepper to taste
2 Tbs. fresh chopped basil
2-3 Tbs. veggie broth or water
1 lb pasta (I used gluten free pasta)
1/2 tsp. coarse salt

heat the oil over medium heat.  add onion and cook until very tender, about 15 minutes.  add garlic and cook until onion begins to carmelize (I love love love carmelized onions). add tomatoes, bell pepper, red pepper flakes, salt and pepper, bring to a boil.  reduce heat, cover, and simmer until the red pepper is very soft (about 15-20 minutes).  Transfer the mixture to a food processor or blender and blend until smooth.  return mixture to skillet and stir in basil.  reheat over low and add veggie broth or water as needed to make a smooth sauce. 

cook pasta according to package.  transfer to large bowl and toss with the sauce and coarse salt.

DH walked in the door as I was preparing to "blend" the sauce.  And he was aghast.  Why would you blend something that looked so good and chunky (remember, he does not like blended foods- see the garlic potato soup recipe).  So I partially blended the sauce.  This is delicious.  A winner to everyone but Big P.

Garbanzo soaking day 2.
drain water off of 1 day soaked garbanzo beans (no need to rinse).
add 2 Tbs. whey or lemon juice
fill with hot water
cover and let sit for another 24 hours.


katbat said...

I love red peppers and basil - have you tried roasting the pepper first? If you have a gas stove - just stick it right on the flame and rotate around until black all over (helps to have tongs!) - then stick in brown paper bag to cool - then peel off the black and voila! - if no gas - cut in half - place on foil lined cookie sheet and broil until black. mmmmm

Pres. Kathy said...