Penne with Roasted Bell Pepper Sauce

As most of you in the East Coast know, we have had a particularly challenging week with a massive snow storm and extreme low temperatures. I particularly have found it really painful to go out in this weather. Just thinking about the socks - boots - jeans - jacket routine gives me a headache. So imagine my irritation when I found myself gaping into an abysmally empty refrigerator this weekend.

I decided to take on the challenge and make a meal with whatever could find AND make it interesting. Let's just say - yeah, I did good :-)

First I broiled some orange peppers and let it rest in a ziploc bag for about 30 minutes. While broiling, the pepper will spit and ooze and make some unholy sounds. Fret not, it is supposed to do that! Once you remove the peppers from the ziploc, you should just be able to peel off the charred bits with your fingers. Try and get it as clean as possible. Slightly rinse with water if needed.

Slice the broiled and peeled peppers, add garlic, pesto/ basil leaves, salt and blend with lots of extra virgin olive oil. This makes the sauce for your pasta.

I wanted to add some veggies to my meal so I roasted some cherry tomatoes in the oven for about 40 minutes with olive oil

Cook the pasta as directed on the box. Combine with the roasted bell pepper sauce, roasted cherry tomatoes, fried onions and roasted pecans. Top with Feta cheese and enjoy!

Ingredients:
1 box penne or rigatoni pasta - cooked to al dente as directed on the box
1.5 or 2 red or orange bell peppers - halved and cored
1/2 cup cherry tomatoes
1/2 onion - thinly sliced
1/2 cup pecans
1 tsp pesto or 3-4 basil leaves
1 tsp olive oil
2 tbsp extra virgin olive oil (EVOO)
1 tbsp crumbled feta
salt to taste

This recipe serves 2

1. Broil the peppers as shown in the images above. Make sure all of the outer skin is charred and blackened completely. Place these charred peppers in a ziploc bag and let it rest for about 30 minutes
2. Cut the cherry tomatoes in half. Place them on a baking sheet, drizzle olive oil and let it roast in the oven for about 40 minutes at 350F
3. Slightly toast the pecans in a skillet and set aside.
4. Remove the peppers from the bag and peel off the charred skin with your fingers. Make sure you remove all the blackened bits. Rinse under water if needed. Slice into large chunks. 
5. Place the sliced peppers in a food processor with 1 tsp basil pesto, 3 cloves of garlic, salt and evoo. Blend until smooth
6. Heat some oil in a pan and saute the sliced onions until translucent, for about 5 minutes. Add cooked pasta, bell pepper sauce, roasted tomatoes and pecans. Mix until all of these are well combined. Top it up with feta cheese and enjoy!