PARMESAN AND PEPPER PASTA

Parmesan and Pepper Pasta image

I like to eat this pasta after it's been refridgerated - it helps bring out the flavors and kick that the red pepper olive oil adds. However, it's still good when it's hot! *By the way - I had to guess on the number of servings and the size. Usually I use half of this amount and it makes two fairly generous servings!

Provided by whit1487

Categories Peppers

Time 5m

Yield 1 1/2 cups, 4 serving(s)

Number Of Ingredients 17

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Ingredients

1 (12 ounce) box of tri-color pasta (I use Barilla rotini, but regular penne or whole wheat penne work just as well!)
2 quarts water
1 dash salt
1/2 raw red pepper
1/2 raw orange bell pepper
1/2 raw yellow pepper
1 red vine tomatoes
2 teaspoons garlic powder
1 teaspoon salt
2 teaspoons pepper
1 1/2 tablespoons red pepper olive oil
4 tablespoons red pasta sauce (any flavor will do, I use Bertolli olive oil & garlic)
3 tablespoons parmesan cheese
2 tablespoons pesto sauce
1/2 tablespoon oregano
1/2 tablespoon basil
1 dash pepper

Steps:

Bring water to a rolling boil and add a dash of salt and the pasta.
While the pasta cooks for 8-10 minutes (depending on desired firmness), chop peppers into small chunks. Chop the tomato into about 16 different segments - any smaller, and they will get lost when you mix all the ingredients together.
Sprinkle peppers and tomato with garlic powder, salt, and pepper.
Remove pasta from heat, drain water, and empty into a different container. Set aside.
Using the same pot (this makes sure you get the most flavor, so don't switch pots), put in half a tablespoon of red pepper olive oil and let it coat the bottom. Dump in half of the chopped peppers; stir them in the oil to make sure they are coated.
Let the peppers cook for about 5 minutes (or until tender), stirring occasionally to make sure they aren't sticking to the bottom. Then empty them into the container with the pasta.
Add another half tablespoon of red pepper olive oil to the pan, let it coat the bottom, and let the other half of the peppers cook for about 5 minutes. Then empty them into the pasta container as well.
Add the last half tablespoon of red pepper oil to the pan and let it coat the bottom. Add the tomato chunks. Let them cook for 2-3 minutes.
Pour the pasta and peppers back into the pot with the tomatoes and stir.
Add pasta sauce, parmesan cheese, and pesto. Mix until the pasta is evenly coated.
Add oregano, basil, and pepper. Mix.
Refrigerate until cold or eat it now! :).
It will keep for several days if refrigerated in a tupperware container.