Food

[Quint]

Great looking egg and tomato dish, Grant.

I'm lacking a picture but this recipe is a favorite I've made many times. No tomatoes in this but
it's certainly not lacking in flavor and visual delight.

Red Pepper Pasta

- 2 large red bell peppers
- 1 pound penne pasta
- 1 can anchovy filets
- 1 bunch fresh Italian parsley
- ½ cup olive oil
- ½ cup ground Parmesan or Romano cheese
- 4 to 5 cloves garlic
- ½ teaspoon black pepper
Dice both peppers into approximately ¼ inch pieces. Mince garlic. Add olive oil to large skillet and cook over medium heat. Add garlic and peppers and sauté until they start to turn soft. Add the anchovy oil from the can and then the anchovies after cutting into small pieces. Add the black pepper and then cut the fresh parsley leaves (about ¼ cup) and add to the pan. Mix and simmer all together until peppers are soft.
Have a large pot of water boiling and cook the pasta so it will be done about the same time the pepper mix is ready. When pasta is done, drain and place half of the pasta to a large serving dish. Sprinkle well with half the cheese and spoon half of the pepper mix including the oil over the top of the pasta. Add some fresh parsley leaves. Add the rest of the pasta and repeat with the cheese, pepper mix and parsley.
Serve with good bread and wine for a delicious, fragrant and colorful treat.