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Thursday, August 26, 2010

Roasted Garlic Rigatoni with Peppers and Basil

Well our summer vacation has finally come to a close.  Last night Chris and I went to see Asia in concert.  Yep, that's old are we?  Well, not as old as most of the people there...hehehe...honesty, though, I had a really good time.  Those old dudes still got it. WOW! Steve Howe (guitar) and Carl Palmer (drums) made the show.  They were absolutely amazing to watch.  Anyway...I guess it's back to the normal, sleep, work, blog...I love my life!!

Have you ever thrown something together, half expecting it to be just ok and it turns out to be delicious and then you realize you don't even remember the exact ingredients OR the amounts... and of course you didn't even bother to write it down?  If it doesn't happen to you...I envy you.  This is an occurrence that happens more times then I'd care to admit. We even have a dry erase board right on the fridge just for times when I need to write something like that down...dang it if I don't get carried away with the cooking and forget to do the writing....I think I need an assistant in the kitchen.  Any volunteers??  :)

Anyway, this is a simple dish... I roasted my garlic and peppers on the grill, but you could do them in the oven...or even in a dry non stick skillet (or cast iron would work too).  Honestly, you could dice up the peppers and mince up the garlic and throw them in a pan with a bit of olive oil...saute those bad boys!!  Either way, it will basically taste the same!

Roasted Garlic Rigatoni with Peppers and Basil
Printable Recipe 
8oz rigatoni
3-4 garlic cloves
red bell pepper
1 lemon, juiced
2-4 Tablespoons grated parmesan cheese
2-3 Tablespoons chopped fresh basil
salt and pepper
extra virgin olive oil

Preheat grill to medium.  Roast the peppers directly on the grill until charred (about 10-15 minutes).  Place in a bowl and cover with plastic wrap.  Let stand 10 minutes.  Peel, stem, and seed the peppers; cut into strips or dice.

Wrap the garlic cloves in aluminum foil and in an area of indirect heat (so the top little grate, or over burners that are off) and let roast for about 10 minutes.  Remove from aluminum and remove skins from cloves; mince.

Meanwhile, cook pasta according to package.  Drain.  Toss with garlic, peppers, lemon juice.  If too dry, add some olive oil and stir to combine.  Add the parmesan and the basil and season with salt and pepper; toss to coat.  Serve immediately.


A Marine's Wife! said...

mmm that looks really yummy!

and I totally didn't know Asia still toured!

Angie's Recipes said...

That looks simple, but very flavourful!

Ma What's 4 dinner said...

Oh yummy! Simple, delicious, perfect!

Lots of yummy love,
Alex aka Ma What's For Dinner

SnoWhite said...

I like that dinner dish -- very summerish too :)

Andrea the Kitchen Witch said...

I for one do that all the time Jenn!! I never write anything down, I'm always just throwing stuff into the pan, etc. It makes recipe writing difficult LOL :) This looks really good, quick, delicious and easy, the 3 most important things dinner can provide!

I'll volunteer to be your kitchen assistant, you just have to be mine, too :) Its a win/win then!

StephenC said...

I think peeling the peppers isn't necessary. They come out tender if just roasted. Even so, you've made a quick and simple and certainly delicious dish. Hooray for invention in the kitchen!

Mary said...

Jenn, this is a wonderful recipe. With fall quickly approaching I can guarantee it will be tried here. I hope you are having a great day. Blessings...Mary

Busy Working Mama said...

Looks yummy! I love using peppers in recipes.

Linda said...

What a simple and delicious pasta recipe. Yum!

megan @ whatmegansmaking said...

it looks delicious! I love pasta dishes - the simpler the better!

Chris said...

I've told you "Time and Time Again" to write it down, even if it is in the "Heat of the Moment".

Sorry....80's geek got out of his cage;)