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My adventure's in feeding my family

One Pot Pasta with Roasted Red Peppers, Sun-Dried Tomatoes, & Brie December 10, 2013

Filed under: Uncategorized — kariryerson @ 12:00 am

Another one pot pasta recipe but I have to say that I enjoyed this one much more. I happened to have a can of artichoke hearts in my cupboard so I added them in and boy was that a good choice. I roasted the pepper myself by putting it in a 500 degree oven until it was black. I then covered it and let it cool a bit. The skin peels off easily and its ready to use and much tastier than the jarred ones. I also had a bit of leftover broth so I used it in place of some of the water in the original recipe.

Ingredients:

  • 12 ounces linguine, broken in half
  • 1 cup packed basil leaves
  • 1 cup coarsely chopped roasted red peppers
  • 1/2 cup sliced oil-packed sun-dried tomatoes
  • 3-4 large garlic cloves, pressed
  • 1 can artichoke hearts
  • 3 cups water
  • 1 1/2 cups beef broth
  • 2 tablespoons oil from the jar of sun-dried tomatoes (or regular olive oil)
  • 1 tablespoon kosher salt, plus more to taste
  • Pinch red pepper flakes
  • Freshly ground black pepper, to taste
  • 8 ounces brie cheese, rind removed and torn into pieces
  • Grated parmesan, for serving
  • Good quality olive oil, for serving

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Directions:

Combine linguine, basil, roasted peppers, sun-dried tomatoes, artichokes and garlic in a 3-quart straight-sided skillet. Add the water, broth, olive oil, salt, red pepper flakes, and a generous amount of black pepper and bring to a full rolling boil over high heat.

IMG_3886

Using tongs, stir and turn the pasta frequently to prevent sticking. Cook until al dente, approximately 9 to 10 minutes. Remove the skillet from the heat. (If there is still a little bit of cooking water pour some, but not all, into a separate bowl.)

Add the brie and toss with tongs until creamy and melted. Season with additional salt and pepper, to taste. The sauce will naturally thicken up after a couple of minutes. Serve with grated Parmesan and a swirl of good olive oil. (If the pasta does seem to need liquid, add back a few splashes of reserved cooking liquid.)

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