Summer Pasta with Olives and Roasted Peppers
Ah, pasta and summer. This oh so perfect main course is so light and fresh, so summery that you will want to serve it al fresco all summer long.
Makes 4-6 servings
extra virgin olive oil
2-3 cloves fresh garlic, thinly sliced
1 red onion, diced
2 small yellow summer squash, diced
2 small zucchini, diced
1 red bell pepper, roasted over an open flame, peeled, seeded, diced
3 tablespoons capers, drained
½ cup dry white wine
10 ounces fusilli
2 ripe tomatoes, diced, do not peel or seed
½ cup coarsely minced, pitted, oil-cured black olives
3-4 sprigs fresh basil, leaves removed from stems, finely minced
Place a generous amount of oil, garlic and onion in a deep skillet and turn heat to medium. When the onions begin to sizzle, add a pinch of salt and sauté for 2 minutes. Stir in yellow squash and zucchini, a generous pinch of salt and sauté for 2 minutes. Stir in roasted pepper, capers and wine. Cover and cook over low heat for 15 minutes.
While the vegetables cook, bring a pot of water to a boil and cook shells al dente, 11-12 minutes. Drain well, but do not rinse.
Cook’s Tip: Take care when seasoning this dish as the capers and olives can make the dish too salty, should you have a heavy hand with the pinches needed.
Cook’s Tip: If you prefer to cook without wine, simply substitute sparkling apple juice for the wine.