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Jammy Pepper Pasta Salad

Jammy Pepper Pasta Salad


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This spicy, sweet, and punchy pasta salad is perfect for a hot summer picnic when mayonnaise just doesn’t feel right. If you aren’t a big fan of heat, skip the chiles in favor of all sweet bell peppers­—it will still be bright and delicious, and perfect at room (ahem, air) temperature.

Ingredients

  • 1 cup nuts (such as hazelnuts, almonds, walnuts, or pistachios)
  • 3 lb. mixed bell peppers (baby, regular-size, or a mix of both)
  • 1 cup extra-virgin olive oil
  • 1 head of garlic, cloves separated
  • 2½ tsp. kosher salt, divided, plus more
  • ½ cup plus 3 Tbsp. red wine vinegar
  • 6 oz. ricotta salata (salted dry ricotta), cut into very thin planks, or crumbled feta

Recipe Preparation

  • Preheat oven to 350°. Toast nuts on a rimmed baking sheet, tossing halfway through, until golden brown, 5–10 minutes depending on type of nuts. Let cool, then coarsely crush; set aside.

  • Meanwhile, cut bell peppers in half lengthwise through their stems. Remove and discard any seeds and white ribs. Cut large bell peppers into 1"-thick strips and baby bell peppers in half lengthwise. Thinly slice chiles crosswise into rounds; discard stems.

  • Heat oil in a large Dutch oven over medium-high until shimmering, about 3 minutes. Add peppers, chiles, garlic, thyme, 2 tsp. salt, and 1 tsp. sugar and cook, stirring occasionally, until peppers begin to soften and are golden brown in some spots, 10–15 minutes. Reduce heat to medium-low and add ½ cup vinegar. Partially cover pot and cook, stirring every 5–10 minutes, until peppers are very soft, jammy, and browning in some spots, 35–45 minutes longer. Remove from heat. Pluck out and discard any shriveled thyme stems.

  • While peppers cook, thinly slice onion and transfer to a small bowl. Add ½ tsp. salt and remaining 3 Tbsp. vinegar and 2 tsp. sugar, then toss to combine. Let sit to lightly pickle until ready to use.

  • Cook rigatoni in a large pot of boiling salted water, stirring occasionally, until al dente. Drain and add pasta to pot with peppers. Add pickled onions and their pickling liquid, then toss well to evenly coat pasta. Let cool to room temperature.

  • Crumble ricotta salata into pot, then stir in reserved nuts. Tear basil into coarse pieces, add to pot, and stir until combined.

  • Transfer to a large bowl and serve at room temperature, or cover and chill if you prefer to serve salad cold.

  • Do Ahead: Pasta salad can be made 3 days ahead. Let cool to room temperature, cover, and chill.

Reviews SectionI also used way less oil (3TBS) and it was still plenty rich and jammy.Made this with cavatappi and feta and pine nuts and blistered baby zucchini rounds and chopped snow peas, basil and parsely. So good! Often pasta salads are bland but this one sings!!So I just made this and ate it warm because I was impatient. It is totally PACKED with flavor, it's so delicious and rich but in a way that works for summer (if that makes sense lol). I'm sure it won't taste as super-rich once it's cold/room temperature. Per other commenters' recommendations, I removed 1/2 cup of oil, except I just spooned it out of the peppers after they'd cooked and saved for other uses. Can't wait to make this again for a picnic/party and impress everyone there ;)amandoBrooklyn, NY06/28/20Flavors are great, but man this is way too oily and heavy! Second time I made it, I made a few changes: -1/2 cup of oil (instead of 1 cup)- Additional 1/2 cup of basil- Additional 1.5 tablespoons of red wine vinegar.That definitely helped with the richness!Just made this last night for my boyfriend and I and it seriously was one of the best things we’ve ever tasted!! So many incredible flavours going on, I didn’t want to stop eating it. I would highly recommend using a good quality pasta and ricotta salata as I think that really made the dish. Thank you Molly!!I can't believe I haven't reviewed this recipe yet! We love this dish. I first made it this summer before going to a picnic and it was perfect. It was still warm and everyone agreed that it was excellent that way. The next day it was good cold with sandwiches for lunch. Since then I have made it several times and what I really like about it is how flexible it is. If I don't have every ingredient on hand but have the core ones: the peppers, onions, garlic, nuts, and salty cheese I can make the recipe work and it will still be delicious.AnonymousBaltimore, MD 01/22/20Ok, the ingredients for this recipe are just crazy, or at least that's what I thought the first time I read it. I gave it a try anyway and it's amazing! So yummy and completely unexpected. The garlic (yes a whole head!) dissolves into the oil, the pickled onions pair perfectly with the almost candied peppers. I've never found ricotta salata, but feta works perfectly. Love, love this recipe!AnonymousEl Salvador12/15/19This was fantastic!! Would 10/10 make it again this summerAnonymousNew Zealand11/09/19Omg Molly you nailed this!!! This was amazing. Had a mish mash of noddles, so threw those in and used Asiago instead for the cheese because that’s what I had. Didn’t matter at all. Delicious delicious delicious!!charlottemzimmermanSt. Paul, MN09/02/19Fantastic recipe! I didn't use enough peppers and rushed cooking them a little bit but it still turned out delicious! I didn't have chiles and subbed feta for ricotta. Enough for leftovers :)funkadelicToronto08/14/19This recipe so blew my mind! I was randomly picking a refreshing pasta to pair with a heavy-some steak, and this turned out to be the one dish that amazed everyone! I used balsamic vinegar but it's still very delicious. The acid and fat creates such a perfect balance. Would definitely make again!I was skeptical but with a garden full of bell peppers I gave it a shot. The was the BEST pasta salad I have ever made. So so so delicious! I followed the exact recipe.AnonymousNapa, CA07/27/19This is a fantastic recipe, can't believe there aren't a ton of reviews - I optimistically thought I had red wine vinegar when I only had white vinegar in my kitchen... but that swap worked out just fine! I loved the tangy pepperiness - it reminded me a bit of chicken scarpariello. I made a portion without nuts and it was also very good. 100% would recommend. On the garlic front I left the cloves whole which was fine because they basically turned to mush but next time I'll probably cut them in half or thirds to get a better distribution in the dish.TheSunAndTheCloudsNew York07/25/19I second the garlic question...AnonymousNew York07/18/19How do you use the head of garlic? Whole or choppedswapped the ricotta salata for feta and made this for the 4th of July. It definitely takes a bit of time to cook all the peppers down but it's a really delicious pasta salad! Got rave reviews from everyone who ate it.AnonymousAtlanta, GA07/10/19We made this for a family reunion and it was SO GOOD. We doubled the recipe which was plenty for the large group. To save a few bucks we used cubed pepper jack cheese instead of ricotta and it was still delicious.Very practical recipe - keeps well at a party and in the fridge, and could even work warm as a pasta dish. Could use the pepperonata as side dish voor fish or chicken, or make use it Lesco style with Hungarian sausage - meal prep friendly.DoopdoopNetherlands 06/18/19I can’t believe there aren’t any review on this guy yet! It seemed to be calling out for tomatoes...I even checked the recipe twice in my way to the market to see if I had missed them. Got home, got to cooking, added about half a dozen golf ball-sized Campari tomatoes when the peppers went into the pot, and about a quarter pint of fresh, tiny grape tomatoes on the finished salad. The cooked tomatoes kind of disappear into the sauce and the fresh ones are a nice compliment, especially to the saltiness of the ricotta. I will definitely be eating well on this all weekend—may also throw in some fresh mint and serve with something tasty off the grill.marykbearo9CHICAGO 06/14/19

Chili Pepper Jam

A sweet, slightly spicy, savory jam. Excellent served with curries, barbecued meats, fried rice, cheese, eggs and bacon…with nearly everything.

Ingredients

  • 2 whole Brown Onions
  • 2 whole Red Or Yellow Peppers (capsicums)
  • 8 cloves Garlic
  • 3 whole Red Chilies
  • ⅓ cups Balsamic Vinegar
  • 3 Tablespoons Lemon Juice
  • 2 Tablespoons Fish Sauce
  • 2 teaspoons Salt

Preparation

In a food processor mix the peeled onions, seeded peppers and garlic cloves until pulpy.

Pour into heavy based saucepan.

Add the rest of the ingredients. I add the chillies whole.

Boil on low for about 2 hours. When you take a teaspoon of it out and spread on a cool plate it should be ‘jammy’ (thickened slightly).

Pour into sterilized jars. It makes two regular sized jam jars.

*I often use green, yellow or red peppers and they all work well.

*If you don’t have fresh chilies, you can use dried whole chilies. I leave them in the jam whole because it looks nice and adds more flavour..


So many things! On it it’s own, in risotto (like my Parmesan Spring Risotto), in pasta, on pizza, in eggs, with tomatoes, with lemon, in soup, in salad, raw - asparagus is very versatile.

Blanching veggies, means you quickly cook them in boiling water and remove with seconds or a couple minutes. It’s very fast, you want the vegetable to keep a snap - no mushy veggies - nice fresh, vibrant, bright green veggies. A lot of times you shock the blanched vegetables in an ice bath, but I don’t think it’s necessary for this particular recipe.


Recipe Summary

  • 1 cup water
  • ½ cup uncooked long grain white rice
  • 1 tablespoon extra virgin olive oil
  • 4 fluid ounces Mexican beer
  • 2 boneless, skinless chicken breast halves
  • 2 tablespoons chili powder
  • 1 tablespoon dried oregano
  • salt and pepper to taste
  • ½ red bell pepper, chopped
  • 1 fresh red chile pepper, finely chopped
  • ½ clove garlic, minced
  • ½ lime, thinly sliced
  • ½ lemon, thinly sliced
  • ¼ cup grated Romano cheese

In a saucepan, bring the water and rice to a boil. Cover, reduce heat, and simmer 25 minutes, until rice is tender.

Heat the olive oil and 1 fluid ounce beer in a skillet over medium heat. Place the chicken in the skillet, and season with chili powder, oregano, salt, and pepper. Mix in the remaining beer, red bell pepper, chile pepper, garlic, lime, and lemon. Cook about 15 minutes, until the chicken is no longer pink and juices run clear.

Place the chicken and vegetables over the cooked rice, and sprinkle with Romano cheese to serve.


Summertime, and the pasta is easy-breezy

Raid the deli cabinet for this pasta salad. Photo: Katrina Meynink

Four pasta recipes to have on high rotation during the warmer months.

Deli cabinet pasta salad with chilli, parmesan and sunflower seed dressing

The key here is in the quality of the ingredients – a decent mix of deli goods will maximise the flavour. The sunflower seed dressing is the kind of dressing that gets along with everyone – exactly what you want with all the layers of flavour going on here.

I kept it fairly simple with the deli goods but outside of what I used here, you could include grilled and marinated eggplant, charred pumpkin and roasted peppers – all would work well. I've also left the oil in the dressing fairly variable – the key is to add it slowly, you want just enough to coat everything without drowning it in dressing.


1. 10-Ingredient Creamy Pantry Pasta

10-Ingredient Creamy Vegan Pantry Pasta

Note : you can also view this recipe on Youtube.

What people are saying about this recipe:

Blog reader Sta90 says, “Not gonna lie, I was skeptical of how good this would taste based on how simple the recipe is..but ITS SO GOOD!! It can be easily adapted to include veggies as the other comments indicate (I added frozen broccoli). And I whipped it up in 15 mins and used lemon juice in place of mustard. I will definitely be adding this to the rotation.”

Blog reader Shell says, “Wow. This turned out to be so delicious! It tastes just like the rigatoni sauce that I used to get from our local pizza place before I went vegan. I had been searching for a replacement to get that same taste and THIS is the one! I am overjoyed!! I also love that I had all these recipes on-hand in my vegan pantry :)”

2. 15-Minute Creamy Avocado Pasta

15-Minute Creamy Avocado Pasta (Vegan)

What people are saying about this recipe:

“Blog reader Sarah G. says, “I made this yesterday for a quick, yet nutrious and filling, dinner on a busy weeknight! My BF and I both loved it!”

Blog reader Su says, “I made this yesterday despite having zero motivation to cook. It came out amazing and tastes even better today! Thank you for this lovely recipe – definitely a keeper :)”

3. Creamy Pumpkin Mac and Cheese

Creamy Vegan Pumpkin Mac and Cheese

What people are saying about this recipe:

Blog reader Sam says, “I’ve never been a huge fan of regular mac-and-cheese, but I wanted to make a vegan cheese sauce, so I tried this recipe. And it was incredible! My non-vegan room mates can attest to that. I can now honestly say I prefer vegan mac-and-cheese over the regular kind.

Blog reader Biota says, “ Hands down the best mac and cheese I’ve ever made, and such a bonus that it’s made with only clean ingredients!.”

4. One-Pot Pumpkin Pasta (Vegan Pumpkin Alfredo)

One-Pot Pumpkin Pasta (Vegan Pumpkin Alfredo)

Note : you can also view this recipe on Youtube.

Blog reader Sitara says, “I made this today and it’s amazing. Sooo hearty, flavoursome, creamy and rich. My family loved it and this will definitely be a staple for us now :)”

Blog reader Liz says, “This is a great recipe. My husband LOVED it. I’m making it for the second time in a week. We’re trying to introduce more vegan meals into our diet and your recipes make it so easy, so thank you!

5. Tahini and Greens Pasta Salad

Tahini and Greens Pasta Salad

Note : this is the first recipe in this blog post. You can also view it on Youtube.

What people are saying about this recipe:

Blog reader Maneesha says, “I love the green And tahini pasta! I made it for a family barbecue, and there were no leftovers! What a cool pasta idea!”

Youtube viewer Hannah Z. says, “Amazing! I made the tahini pasta salad with a homemade crusty garlic bread on the side for some carby-comfort-goodness. One thing I did was double down on the black pepper to accent the lemon and it came out so beautifully.”

6. Creamy Chipotle Sweet Potato Pasta

Creamy Chipotle Sweet Potato Pasta

What people are saying about this recipe:

Blog reader Kimera says, “I made this a few weeks ago, using macaroni and substituting chipotle peppers with chipotle sauce and other condiments since didn’t have any on hand. I also used about 3/4 quantity of sunflower seeds and 1/4 cashews. Was so delicious and great for a quick weekday dinner (I had roasted the sweet potatoes earlier).”

Blog reader Nathan K.D. says, “ I saw this on Insta and just had to make it since my beautiful (and very pregnant wife) needed a cheesy pasta dish. So I made it, and it was so fast and SO delicious! I subbed a soaked dried chipotle pepper instead of the adobo sauce, but it turned out great! Will definitely be making this one on a regular basis.”

7. Creamy Zucchini Pesto Pasta

45+ Seasonal Recipes to Make in August: Creamy Vegan Zucchini Pesto Pasta

What people are saying about this recipe:

Blog reader Dipti says, “ DELICIOUS! I was missing tomatoes and nuts but still tasted amazing! Next time I’m definitely trying it with pine nuts and tomatoes! Thank you for this awesome receipe!”

Blog reader Shelley says, “I made this with walnuts instead of pine nuts and served it on zucchini noodles as I have soooo much zucchini to use up. It is delicious. I’ll definitely be making this as a potluck dish once we can get back to socializing. Thanks for sharing this wonderful recipe.”

8. Sesame-Cashew Soba Noodle Salad

Vegan Sesame-Cashew Soba Noodle Salad

What people are saying about this recipe:

    Blog reader Caitlin S. says, “We made this for dinner last night and it was sooo good. My boyfriend couldn’t get enough of it and he is a meat eater to say the least. The sauce was perfectly spicy and tangy and I’ll be making it again. Thank you!”

Blog reader Sarah says, “I’ve made this for lunch today and it was de-licious! I’ve used broccoli since I couldn’t fond broccolini. Also left the Watermelon radishes off since we don’t know them where I live. I really enjoyed the dressing too: so easy to make yet so delicious!”

9. Spicy Turmeric Cashew Cream Pasta

Spicy Turmeric Cashew Cream Pasta

What people are saying about this recipe:

Blog reader reader Joan says, “Loved the recipe! I used zucchini noodles instead of pasta and it came out great. Even my picky husband loved it.”

Blog reader YogiVegi says, “Love this healthy and filling pasta, Nisha! My boyfriend lives away from home, and he requests in on his home-visits :) He was skeptical about nutritional yeast too!”


Jammy Roasted Tomatoes

I’m sure my exuberance was due to the long winter and my yearning for fresh tomatoes and zucchini. I certainly got my wish.

Every morning Tank and I walk out to the garden boxes and pick produce, pull weeds, water the plants and then stand around and lovingly admire all the work. I never fail to walk back into the house with a smile on my face and usually a small cherry tomato in Tank’s mouth.

This summer, I’ve prepared every fresh tomato recipe my family likes to eat as well as every zucchini and poblano recipe I can think of making. One of my favorite ways to use the fresh zucchini and tomatoes is to small dice the zucchini and combine them with diced tomatoes, summer corn, torn basil and a drizzle of balsamic vinegar and olive oil. This is one of my family’s favorite summer salads… it’s a bit like this salad, only with the addition of diced zucchini.

These jammy roasted tomatoes are my attempt to do something different with all the summer tomatoes other than make a salad, sandwiches or tomato pie. I adore the sweetness of roasted tomatoes and I love to toss them into pastas, wilted greens, smear onto sandwiches or breakfast biscuits. I like to add them to summer soups and stews, homemade pizza and of course spread them over goat cheese crostini. I’ve canned these jammy roasted tomatoes but I also like to freeze small packages for use this winter in my sauces and stews.

I also adore these jammy roasted tomatoes dolloped into the center of cheesy polenta or served as a sort of sauce for grilled or pan seared fish, chicken or pork. They’re so good, sometimes I snag a spoonful out of the jar for a snack.

Besides thinking of new ways to prepare my plethora of produce, I’ve been busy working on a fun project that I know you’re going to love! A View to Delicious is the autumn food issue that is written by me and published by VRAI Magazine. It’ll include new seasonal recipes, stories and photos of the Pacific Northwest, reader questions, cooking tips and techniques and more. I’ve put my heart into this issue and I hope you’ll read it and love it as much as I do. It’ll launch September 26th! So stay tuned.

In between work and gardening, family vacation and getting my sassy gal ready for college, I also took a little time to visit the parents. My youngest gal and I went to the local farmers market with pop, had a lovely crepe prepared by Chef Tarek for breakfast and shopped for the weekly produce under the warm summer sun.

It was a quick visit but it was fun for the grandparents to visit with their granddaughter and see her witty but somewhat eccentric style. Yep, as you can see, this one always thought she was a mermaid. While touring an art museum she found a mermaid chair and claimed it as her throne.


Today I’m back in the office (kitchen) working on new, exciting and of course, delicious, recipes for the fall and winter seasons. The kiddos are back to school and soon the weather will carry a chill in the air and it’ll be time to put a simmering pot of soup on the stove again.


Breakfast Skillet: Stewed Peppers and Tomatoes with Jammy Eggs

Who doesn’t love a good breakfast skillet? This breakfast with stewed peppers and tomatoes is topped with perfectly jammy eggs and fresh avocado.

Grade

Time to Make: About 50 minutes (15 minutes inactive)

Ingredients for Breakfast Skillet: Stewed Peppers and Tomatoes with Jammy Eggs

1 tablespoon neutral cooking oil

3 medium Yukon gold potatoes, diced into small cubes

1 yellow onion, peeled and diced

2 red or orange bell peppers, trimmed, deseeded, and thinly sliced intro strips

2 tablespoons Amarillo paste, or use hot sauce to taste

1/2 teaspoon cayenne powder

3-4 eggs (depending on how many people you are serving)

For Serving

Method

Prepare the Potatoes:

In a medium skillet, heat the neutral cooking oil over medium heat until very hot. Add the potatoes and season with salt and pepper. Cook, stirring occasionally, until the potatoes are well-browned and crispy all over, about 10-15 minutes.

Add the Peppers:

Add the diced onion and sliced peppers and cook, stirring occasionally, for 8-10 minutes until softened and beginning to blister in places.

Stew the Vegetables:

Pour in the crushed tomatoes, Amarillo paste and paprika and toss to combine. Add a few splashes of water, if necessary and season to taste with salt and pepper. Bring to a boil and then reduce heat and simmer for 20 minutes until the vegetables are tender, adding water as necessary if there isn’t enough liquid in the skillet. Taste and season again to your preferences.

Prepare the Eggs:

Meanwhile, prepare the eggs. Place the eggs in hot water and bring to a low boil. Cook for exactly 7 minutes. Turn off the heat and run under cold water. Peel and cut the eggs in half and season with salt and pepper.

Finish the Breakfast Skillet:

Peel and remove the seed from the avocado. Thinly slice lengthwise.

Place the egg halves on top of the skillet and arrange the sliced avocado on top.


How to Make Jammy Soft-Boiled Eggs

One of the most important things to note about boiling eggs is that the eggs need to be at room temperature. If the eggs are cold and right out of the fridge, they will crack when lowered into the hot water. If you don't have time to let your eggs get to room temperature on their own, fill a bowl with warm water (not hot) and let them sit in the water for a few minutes to expedite the temperature change.

To make the eggs, you will first fill a sauce pan or small pot with water. Wait a few minutes as you bring the water to a boil on medium heat. Then, using tongs or a slotted spoon, carefully lower the eggs in the water and cook for 7 minutes. You will want to lower the heat so that the water simmers. Most importantly, set a timer for 7 minutes to be exact. Every minute counts when you boil eggs!

As the eggs cook on the stovetop, fill a bowl with cold water and ice. The bowl of ice water will stop the eggs from cooking and will preserve the soft yolk. Once the timer pings, use the tongs or spoon to remove the eggs from the pot and place them in the bowl of ice water to cool. Let the eggs sit in the ice water for a few minutes before you peel them.

Using a spoon, lightly tap each egg to crack the shell. The shell should easily peel off once the egg is cooled.


Red Pepper Jam

DESCRIPTION

Its texture and perfect balance between sweet and salty makes this jam the perfect combination for any cheese, meat (dark and white) or fish.

SUGGESTED PAIRINGS

Pair this Jammy with any type of creamy cheese like Goat cheese or Brie. It’s also the perfect match for a smoked salmon, empanadas, tequeños, croquettes and mini quiches. If you want to try it on your meals, it’s perfect on a BBQ meat, marinated shrimps, pork ribs, creamy sauces for pasta or even on grilled fish!

INGREDIENTS

Red pepper, cane sugar and vinegar.

Buy a 3-pack or 6-pack of our 7.5oz Red Pepper Jam:

SIZES

We offer different sizes for different needs: 90oz / 7.5oz / 5oz

For more information about pricing and sizes, please contact us:


Best Places to Take California Spaghetti Salad Dish

  • BBQ or Potluck: A cookout with friends and/or family. As the weather warms up, a cool salad is a perfect side!
  • Family Gatherings: Family reunion in a pavilion by the river. This dish travels well, just keep it in the cooler until right before you serve.
  • Work Lunch: Potluck at work. (Depending on where you work />)
  • Lunches! This salad keeps well in the fridge for 5 days so it is perfect for make-ahead weekly lunches!


Watch the video: Η ΤΕΛΕΙΑ ΣΑΛΑΤΑ ΖΥΜΑΡΙΚΩΝ!! (July 2022).


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