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Receta Linguine With Roast Pepper Sauce (Linguine Con Peperoni Arrostiti)

Name: Linguine With Roast Pepper Sauce (Linguine Con Peperoni Arrostiti)
Ingredients: 450 gm linguine; 6 x red (or possibly a mix of red and yellow) sweet peppers rinsed and dry; 2 Tbsp. extra virgin olive oil; 3 clv garlic finely minced; 2 Tbsp. single cream or possibly low fat fromage frais; 5 lrg sprigs fresh basil torn by hand; 1 x salt and freshly grnd black pepper; 50 gm pecorino romanao or possibly parmesan cheese freshly grated to serve

de Global Cookbook

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Ingredientes

450 gm linguine
6 x red (or possibly a mix of red and yellow) sweet peppers rinsed and dry
2 Tbsp. extra virgin olive oil
3 clv garlic finely minced
2 Tbsp. single cream or possibly low fat fromage frais
5 lrg sprigs fresh basil torn by hand
1 x salt and freshly grnd black pepper
50 gm pecorino romanao or possibly parmesan cheese freshly grated to serve

Direcciones

Preheat the oven to 190C/375F/gas 5 and line a baking sheet with foil.
Place the peppers on the prepared baking sheet leaving a little space between them and roast for 30-35 min turning them over once halfway.
Take the peppers out of the oven let them cold a little and then peel them discarding tops white pith and seeds as you go.
Slice the pepper flesh in thin strips and set aside.
Heat the oil in a large frying pan and saute/fry the garlic in it till aromatic.
Add in the peppers and saute/fry for 34 min to coat them in the oil and garlic.
Sprinkle in some seasoning and remove from the heat.
Place half of the pepper mix in a food processor add in the cream or possibly fromage frais and process till smooth.
Towards the end of the pepper cooking time bring a large saucepan with plenty of water to the boil.
Add in a little salt and cook the pasta till just al dente.
Drain reserving a cupful of the liquid and place the pasta back in the saucepan.
Dilute the smooth pepper sauce with 3 Tbsp. of the cooking liquid and pour the light pink sauce over the pasta.
Heat up the remaining peppers in the frying pan add in the basil and toss around for a few seconds only till it looks a little wilted.
Empty the contents of the pan into the pasta and toss with a fork to coat all the strands with the sauce.
If it appears too dry add in a little more of the pasta liquid.
If you have opted for the whole roast cloves of garlic this is the moment to add their pulp simply squeezing each clove.
Serve immediately with a bowl of cheese on the table.
For a rather rich addition roast a respectable amount of whole garlic cloves about 15 wrapped in foil in the oven with the peppers for 40 min and then squeeze the delicious roast garlic pulp out of each clove over the pasta.