Olive, Bell Pepper, & Cherry Tomato Pasta |
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Prep Time: 20 Minutes Cook Time: 22 Minutes |
Ready In: 42 Minutes Servings: 4 |
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If arugula is unavailable, spinach makes a good substitute. Follow the same cooking instructions as for arugula. Make sure saucepan is large enough to prevent the pasta from sticking together during cooking. Ingredients:
2 cups penne |
2 tablespoons olive oil |
2 tablespoons butter |
2 garlic cloves, crushed |
1 green bell pepper, thinly sliced |
1 yellow bell pepper, thinly sliced |
16 cherry tomatoes, halved |
1 tablespoon chopped oregano |
1/2 cup dry white wine |
2 tablespoons quartered pitted black olives |
2 3/4 ounces arugula |
salt and pepper |
fresh oregano sprig, to garnish |
1/4 cup parmesan cheese, shredded |
Directions:
1. Cook the pasta in a saucepan of boiling salted water for 8 to 10 minutes, or until al dente.
2. Drain thoroughly.
3. Heat the oil and butter in a pan until the butter melts.
4. Saute the garlic for 30 seconds.
5. Add the bell peppers and cook for 3 to 4 minutes, stirring.
6. Stir in the cherry tomatoes, oregano, wine, and olives and cook for 3 to 4 minutes.
7. Season well with salt and pepper and stir in the arugula until just wilted.
8. Transfer the pasta to a serving dish, spoon over the sauce, and mix well.
9. Garnish and serve.
10. Serve parmesan cheese at the table.
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