I have been a little MIA; this semester has been beyond consuming. With 20 credits, all of which in 400 level nutrient metabolism and nutrition classes, I have not had very much time. but I am graduating on Saturday!!! Today, after final number 4 and with one more tomorrow, I came home and was searching through the fridge and came up with this delicious pasta dish for dinner.
Also, in a week, I will be traveling to Italy, (the Amalfi Coast, Capri, Positano, Rome, Vietri sul Mare and Sorrento) on a family vacation and was inspired to create this and I hope you’ll love it just as much as I did!
Serving 1: Cook Time: 20 minutes
1/2 cup (or 1 serving) dried whole wheat macaroni pasta (or past of choice)
1/2 jar of California Sun-Dried Tomatoes julienned
1 medium sized poblano pepper
1.5 tsp of oil from jar of sun-dried tomatoes
.5 tbsp of dried basil (or fresh, can add more if you desire)
1 large garlic clove minced
Salt to taste
1. Cook pasta according to directions
2. While the pasta is cooking, with either an electric or gas stove, lay the pepper directly on the burner. If electric directly on the coils or with gas you can use tongs to hold the pepper over the flame if that is easier. Seer on all sides so the outer layer of the pepper is black. Burnt looking. Once all black, take the pepper off of the burner and let cool. Once cool, use a knife to scrape off the burnt layer. The pepper should be very soft. Cut into small pieces and discard the seeds and stem. ***Warning: have a window open or have your oven fan on because it will smoke and your fire alarms will go off. –I know from personal experience 🙂
3. Julienne the sun dried tomatoes and set aside.
4. Once pasta is cooked, drain and set aside.
5. In the same pot used for the pasta, add the sun-dried tomatoes, poblano pepper, dried basil, salt and garlic. Cook for about 4-5 minutes.
6. Add pasta, stir and serve.