A little everyday chit chat around the table...like we all used to do around my Grandmothers' tables when I was growing up. A little of this...a little of that...nothing too special...but as the years pass, all of it seems so. Come, sit at the Table, contribute, enjoy, stay as long as you want, leave when you need to, and return often!
Thirty Minute Thursdays: Fusilli con la Peperonata (Fusilli with Green and Yellow Peppers)
This past week for the forty-sixth recipe I've made for Thirty Minute Thursdays, cooking our way through Giuliano Hazan's Thirty Minute Pasta book, I made Fusilli con la Peperonata (Fusilli with Green and Yellow Peppers) on page 74.
The ingredient list: onion, olive oil, hot red pepper flakes, garlic, green bell pepper, yellow bell pepper, salt, tomatoes, fresh oregano, Parmigiano Reggiano, and fusilli.
The recipes I am choosing from the book this summer I have saved for the purpose of being able to make them when a majority of the listed ingredients can be found fresh and in season. Such was the case with this recipe where I got to use onions, green peppers, yellow peppers, tomatoes, and oregano all fresh from my CSA basket and herb pots. The vegetables and seasonings make a wonderful sauce for the pasta, full of flavor and freshness. We liked the spicy kick from the hot red pepper flakes a lot! Gone are the days that I thought pasta sauce was either red or white...this book has shown me that topping and sauces for pasta are varied, new and exciting for us. Definitely worthy of a repeat.
If you wish to see what the others made (we each choose a recipe from the book that fits in with our family's meal plan that week), click on their names to link to their 30 Minute Thursdays post: Margaret, Glennis, Peggy, and Chaya. If you'd like to join in, let us know by leaving a comment in the comment section here, we'd love to have you join us.