This is a very simple dish. One I have been making for many years. More than 20 in fact. The recipe is from Susan Conte’s Pizza and Pasta Cook book.
While at work yesterday I was thinking about what to make for dinner. I hadn’t taken anything out of the freezer before leaving for work and I didn’t feel like stopping at the grocery store or butcher on the way home. Then I remembered this recipe. And I had all the ingredients on hand.
The only changes I make to this recipe is to leave out the capers, which I’m not a big fan of, and I increase the olives. I use Kalamata Olives. I also add fresh chopped basil just before serving.
Dinner was ready in the time it took to boil the water and cook the pasta.
Peperoni Sauce ( Past with red peppers)
Source: Pizza and Pasta by Susan Conte
2 medium Red Peppers
1 minced garlic clove
10 black olives (Kalamata)
1 tablespoons capers
2 oz. butter Softened
4 oz parmesan chesse, Grated
a little cream or milk
Optional: I like to add some fresh Basil just before serving.
Start the sauce when you put the water on to boil for the pasta.
Wash, dry and deseed and cut the peppers into thin strips lengthways. Stone and cut each olive into three or four pieces. Wash and dry the capers if they have been salted.
Coat the bottom of a large frying pan with olive oil and gently fry the peppers until tender, adding the olives, capers and garlic halfway through the cooking time. Salt to taste. Strain off the excess olive
When the pasta is cooked, transfer it to a serving dish and pour the sauce over the top. Heat the butter and cream and toss with pasta. Add basil if using. Add the Parmesan cheese and mix thoroughly.
Serve individual portions with extra Parmesan if liked.