Ingredients
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[title_custom] => short whole wheat pasta
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[title] => basil, fresh
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[title] => cheese, romano, fresh, grated
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)
)
-
Salt
-
1/2 pound short whole wheat pasta
-
4 large red bell peppers tops cut off and reserved, seeds and ribs discarded
-
Black pepper
-
2 tablespoons extra-virgin olive oil (EVOO) plus more for drizzling
-
4 jarred roasted red peppers
-
1 small red onion finely chopped
-
2 cloves garlic finely chopped
-
2 small portobello mushroom caps chopped
-
1 tsp crushed red pepper
-
2 sprigs rosemary stems discarded and leaves chopped
-
1 28-ounce can fire-roasted crushed or diced tomatoes
-
2 cups arugula or baby spinach (a few generous handfuls)
-
1 cup loosely packed basil leaves
-
1 cup pecorino-romano cheese grated
Recipe Method
1. Preheat the oven to 425 degrees. Bring a
large pot of water to a boil
salt it, add the
pasta and cook until
al dente.
2. Trim the bottoms of the bell peppers, without cutting a hole, so that they stand. Season inside with salt and black pepper. Turn the peppers bottom side up in a 9-by-13-inch baking dish, set the tops alongside and drizzle with EVOO. Roast for 20 minutes.
3. Using a food processor, puree the roasted red peppers. In a large skillet, heat 2 tablespoons EVOO, 2 turns of the pan over medium heat. Add the red onion, garlic, mushrooms, crushed red pepper and rosemary and cook until softened, 7 minutes.
4. Stir in the pureed peppers and the fire-roasted tomatoes; season with salt and black pepper. Simmer for 5 minutes. Add the pasta and toss. Add the arugula and basil and cook until wilted.
5. Preheat the broiler. Turn the peppers upright.; fill with pasta. Top with the cheese and broil until melted, 2 minutes. Cover with the tops and serve with any extra pasta.
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