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Monday, May 24, 2010

Buccatini Pasta with Sundried Tomatoes and Tri-Colored Bell Peppers

I haven't made this dish in a while because I'm trying to avoid pasta (it's summertime = bikini time!).  My mom actually came up with this recipe, and it's been a family favorite for quite some time.  The buccatini absorbs the delicous flavors and the sundried tomatoes and peppers are a perfect addition.

Serves 2


1/4 Cup olive oil
2 Garlic cloves, crushed
1/2 Tsp crushed red pepper flakes
1/4 Cup sundried tomatoes
1/2 Yellow bell pepper, seeded and diced
1/2 Red bell pepper, "
1/2 Orange bell pepper, "
1/2 Package Buccatini pasta
Fresh grated parmesan cheese


Saute garlic in olive oil over low-med heat for about 10 minutes.  Add crushed red pepper flakes, bell peppers and sundried tomatoes.  Let simmer together on low heat for about 30 minutes, or until peppers are soft.  Cook pasta, rinse, and toss in olive oil mixture.  Sprinkle parmesan cheese on top.

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