Pepper And Pasta Gratin Recipes

BELL PEPPERS AND PASTA

Steps:

• Cook pasta according to package directions. In a nonstick skillet, saute onion in oil for 1-1/2 minutes. Add garlic; cook 30 seconds longer. Add the sweet peppers; cook and stir for 2-3 minutes or until vegetables are tender. Stir in the olives, oregano, salt and cayenne. Add water; cook and stir until mixture comes to a boil. Drain pasta and stir into skillet. Remove from the heat. Stir in cheese. Serve immediately.,

PASTA WITH PEPPERS

Steps:

• Heat the olive oil in a large non-stick pan, then add the sliced peppers, season with fine salt and freshly ground pepper, cover with a lid and cook over medium heat for about 15 minutes. Stir frequently.
• After 15 minutes stir in the the onion and cook for a further 10 minutes. Add a touch of water if needed.
• When the onion and the peppers are done, add the olives, the balsamic vinegar and the garlic, give a good stir and cook for about 3 minutes. Taste and adjust the seasoning according to your likings, you might want to add an extra pinch of salt or more black pepper.
• Meanwhile, bring a pot of salty water to the boil and cook your pasta until al dente, according to the package's directions. Keep in mind to reserve some of the starchy cooking water when you drain the pasta (about ½ cup should be fine).
• Add the pasta to the pan along with a good drizzle of extra virgin olive oil and some of the pasta cooking water (add it gradually until needed). Addd the basil leaves and toss well until the pasta looks well coated and moist.
• Divide the pasta with peppers into 4 bowls, garnish with a few extra basil leaves and serve with freshly grated parmesan cheese if you don't keep it vegan. Enjoy!

PASTA WITH PECORINO AND PEPPER

Steps:

• Place the peppercorns in a mortar and pestle and crush them until you have a mixture of coarse and fine bits. (You can also grind them in a small food mill or coffee grinder.) Set aside.
• Fill a large, heavy-bottomed pot with water and bring to a boil over high heat. Add 1 tablespoon salt and the pasta and cook according to the directions on the package until al dente. Ladle 1 cup of the pasta cooking water into a glass measuring cup and reserve it. Drain the pasta quickly in a colander and return the pasta to the pot with a lot of the pasta water still dripping.
• Working quickly, with the heat on very low, toss the pasta with 1/2 cup of the grated Pecorino, the crushed peppercorns, cream, butter, parsley, and 1 teaspoon salt, tossing constantly. If the pasta seems dry, add some of the reserved cooking water. Off the heat, toss in the remaining 1/2 cup Pecorino. Serve immediately with a big bowl of extra grated Pecorino for sprinkling.

CACIO E PEPE (CHEESE AND PEPPER PASTA)

Steps:

• Bring a 12-quart pot of heavily salted water to a boil over high heat. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain pasta, reserving 2 cups of cooking water.
• Return pasta and cooking water to the pot over low heat. Add 3 1/2 cups Pecorino Romano cheese, butter, and pepper. Stir until cheese has melted and formed a creamy sauce, about 5 minutes. Season with salt.
• Serve with additional cheese, if desired.

PENNE PASTA WITH PEPPERS

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve.
• Heat oil in a large skillet over medium heat. Add onion, garlic, red bell peppers and yellow bell peppers and saute for 10 minutes or until tender. Pour this vegetable mixture over cooked pasta and serve.

PENNE AU GRATIN

Steps:

• Bring 2 1/2 quarts of water to a boil in a pot. Add the penne, bring the water back to a boil, and boil the pasta over medium heat, uncovered, for about 8 minutes. (The pasta should be al dente, firm to the bite.) Drain the penne in a colander and rinse it under cold tap water until cool, and set aside.
• Heat the butter and oil in a saucepan, and add the flour. Cook the mixture over medium heat for about 10 seconds, then add the milk, stir it in quickly with a whisk so the mixture doesn't scorch. Bring the mixture to a boil, and boil it for 10 seconds. Add the cheddar cheese, salt and pepper, mix well, then cook over low heat for 3 to 4 minutes. Set aside.
• When ready to finish the gratin, preheat the oven to 400 degrees.
• Mix the pasta with the cheddar sauce, and transfer the mixture to a 6-cup gratin dish. Sprinkle the tomato on top of the pasta and sauce. Combine the Parmesan and paprika in a small bowl, and sprinkle the mixture on the pasta. Bake in a 400 degree oven for 30 minutes, until the gratin is bubbly and nicely browned on top. Serve immediately.
• Note: If making the gratin at the last moment, and assembling it while the sauce and pasta are both hot, do not bake the gratin. Instead, place it under a hot broiler until golden brown on top.

PENNE AND VEGETABLE GRATIN

Steps:

• In a 4-quart kettle bring 3 quarts salted water to a boil. Add pasta and cook, stirring occasionally, 8 minutes. (Pasta will cook more when baked.) Drain pasta in a colander and rinse well under cold water. Drain pasta well and in a 2- to 2 1/2-quart gratin dish or other shallow baking dish toss pasta with zucchini, tomatoes, Fontina, and herbs.
• Preheat oven to 400°F.
• Make sauce:
• In a large heavy saucepan cook garlic and red pepper flakes in butter over moderately low heat, stirring, 2 minutes. Add mushrooms and salt to taste and cook over moderate heat, stirring, until mushrooms are tender and give off their liquid. Add flour and cook, stirring, 2 minutes. Add tomato paste, milk, nutmeg, and salt and pepper to taste and bring to a boil, whisking. Simmer sauce, whisking, 30 seconds.
• Pour sauce evenly over pasta mixture and shake gratin dish gently to coat pasta mixture with sauce.
• Make topping:
• In a small bowl with a fork stir together bread crumbs and oil until crumbs are evenly moistened.
• Sprinkle topping over pasta mixture and bake in middle of oven 30 minutes. Cool gratin 10 minutes before serving.

PEPPERONI PASTA WITH LEMON AND GARLIC

Steps:

• Bring a large pot of well-salted water to a boil. Add pasta and cook, according to package directions, until about 2 minutes shy of al dente so that the pasta can finish cooking in the sauce. Reserve 1 cup of the pasta cooking water, then drain the pasta.
• While the pasta is cooking, in a large skillet or Dutch oven, heat oil over medium. Add pepperoni and cook, stirring occasionally, until crisped and brown, 3 to 4 minutes.
• If the pan looks dry, drizzle in a little more oil. Add garlic, fennel seeds, red-pepper flakes (if using) and a large pinch of salt, and cook until garlic is lightly golden, 2 to 3 minutes. Add tomato paste and cook until it darkens, about 1 minute.
• Add the drained pasta, lemon zest and 3/4 cup of the reserved pasta water to the skillet. Stir until the pasta is al dente and well coated with the sauce. Add more pasta water, if needed, until the sauce is glossy and the pasta is cooked to taste.
• Cut the zested lemon in half and squeeze some juice into the pasta. Stir in herbs and taste, adding more lemon juice and salt, if needed. Cut the remaining half lemon into wedges and serve it alongside the pasta, which should be garnished with more herbs and a drizzle of oil, and sprinkled with Parmesan, if you like.

BAKED PEPPERS AU GRATIN

Steps:

• Cut the peppers in half lengthwise. Remove the seeds and pith. Slice into 1/2 wide strips.
• Coat a roasting pan with the olive oil.
• Add the peppers and remaining ingredients. Toss to coat.
• Roast at 400 degrees for 40 minutes.

TUNA ARRABBIATA PASTA GRATIN

Steps:

• Heat the oil in a large saucepan and fry the peppers for about 5 mins until starting to caramelise. Add the garlic and chillies, cook for 30 secs, then tip in the tomatoes and olives (if using). Season, add a pinch of sugar, bring to the boil, then simmer, uncovered, for 10 mins.
• Meanwhile, cook the pasta according to pack instructions. Heat the grill. Drain the pasta and mix into the tomato sauce, along with the tuna. Tip into a large ovenproof dish. Mix the breadcrumbs and Parmesan together and scatter over the top. Grill for 3-4 mins or until the topping is crisp and golden. Serve with a green salad, if you like.

YELLOW PEPPER ORZO GRATIN

Steps:

• In a 4-quart saucepan bring 3 quarts salted water to a boil for orzo.
• In a heavy saucepan simmer bell peppers in wine and broth with salt, covered, until tender, about 15 minutes. Remove lid and simmer until liquid is evaporated. Cool pepper mixture and in a food processor or blender purée with egg. Transfer pepper mixture to a large bowl.
• Preheat oven to 350° F. and lightly oil an 8-inch square baking pan with the oil.
• Cook orzo in boiling salted water until al dente and drain in a colander. Rinse orzo under cold water and drain well. Stir orzo into pepper mixture with scallions, chives, 1 tablespoon Parmesan, and salt and pepper to taste. Spread orzo in baking pan, smoothing top, and sprinkle with remaining tablespoon Parmesan. Gratin may be prepared up to this point 8 hours ahead and chilled, covered.
• Bake gratin in middle of oven 25 to 30 minutes, or until set and top is pale golden.

PEPPER AND PASTA GRATIN

Steps:

• Cook the rigatoni pasta and drain well.
• Beat the soft cheese, hummus and lemon juice together.
• Mix in the cream and the salt and freshly ground pepper, put on one side until needed.
• In a pan, heat the oil and soften the onion until tender.
• Add the red, green and yellow peppers and cook until softened.
• Remove from the heat and stir in the soft cheese mixture, pasta and the parsley.
• Spoon into a large heatproof dish.
• Mix together the Cheddar and the breadcrumbs and sprinkle over the pasta.
• Cook under a preheated grill until golden brown.