Monday, August 4, 2014

Sweet Mini Peppers

I bought a 2# bag of sweet mini peppers the other day and took next door neighbor Jim's advice and skewered them with sirloin cubes for beef kebabs.  He was right!..They were sweet and succulent!  Today I'm roasting what's left and turning it into a delicious side:

Makes about 4 side servings or 2 mains

1  1/2 pounds sweet mini peppers, stemmed and sliced vertically
4 Tbl olive oil
1 tsp salt
5 cloves garlic, thinly sliced
1/2 tsp crushed red pepper flakes
1 tsp dried oregano
One 2.25 ounce can sliced ripe California olives
1 Tbl capers
About 5 ounces dry pasta (rigatoni or penne)
Salt and pepper to taste

Combine the peppers, oil, salt, garlic, red pepper and organo in a small baking pan and roast at 350F for about 30 minutes until the peppers soften.
Transfer the peppers to a large skillet and add the olives and capers.
Cook the pasta per directions, saving a little pasta cooking liquid.
Heat the vegetables in the skillet and add the drained pasta, adding a little of the cooking liquid if needed.  Salt and pepper if desired.

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