Pepperonata_Pasta

For some folks, it’s just not possible to eat tomatoes, because these nightshade vegetables can really damage your intestines. But, this makes satisfying a pasta craving pretty tough! Here’s an easy solution – you can “trick” your brain into thinking you are eating a lovely marinara sauce, but make it with bottled red peppers instead. I made this sauce and never mentioned a thing to my son that it wasn’t the usual tomato sauce and he lapped it up happily.  It’s also easy and fairly quick to whip up from inexpensive products.  You can find canned or bottled roasted red peppers at many grocery stores or Trader Joe’s.  It also freezes really well.  The picture above shows the sauce served with Trader Joe’s gluten-free corn fusilli pasta and my easy dinner rolls.

Gluten-Free Pepperonata Pasta (Nick Rating = 8 Thumbs Up)

10 oz roasted red peppers, drained

1 Tbsp olive oil

2 cloves garlic, minced (optional)

1 tsp dried oregano

Salt

Freshly ground black pepper

Puree red peppers in a food processor or blender; set aside. Heat oil in a saucepan over medium heat. Add garlic (if using) and oregano. Cook, stirring constantly, for about 30 seconds. Add the pepper puree. Reduce heat and then cook slowly for about 2 minutes. Add salt and freshly ground black pepper to taste. Serve over hot pasta.

(Can store in refrigerator for up to 1 week, or freeze for longer storage.)

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